A perfect souvenir of my lunch with Matteo from Mieli Thun and Josko Sirk, extraordinary host and vinegar maker and a lovely palate refresher (with digestive properties) after rich meat dishes.
VINEGAR AND HONEY SORBETTO
2 tablespoons honey
1/4 cup sugar
1 1/2 cups water
1 tablespoon and 1 teaspoon milk
1 tablespoon and 1 teaspoon wine vinegar-I used Sirk's
2 tablespoons extra virgin olive oil
Heat the honey, sugar and water in a saucepan to dissolve. Add the milk and cool. Emulsify the vinegar, olive oil and the honey-sugar water in a blender or immersion mixer. Freeze in an ice cream machine.
Click here to read the article that the recipe accompanies in The Atlantic
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