A recipe from Selkirks.
- 200g sugar
- 60ml water
- 50ml glucose syrup
- 170ml Tonic Water
- 40ml Orange Mountain Verjus
Place sugar, water and glucose syrup in saucepan over medium heat until sugar dissolves. Remove from heat. Add tonic water and Verjus. Then place in fridge until cool. Churn in ice cream machine until sorbet consistency. Store in plastic containers in freezer until required.
Verjus is the juice extracted from unripe grapes. It is fast becoming a popular alternative to vinegar. The tart fresh juice is used in sauces, for poaching fish and meat, and to dress lettuces, vegetables and fruit.
Terry and Julie Dolle of Orange Mountain have been producing Verjus for 5 years from grapes in the Orange and surrounding region