Suser Ice Cream

It is Suser season in Switzerland. Suser is new wine (red or white) still in fermentation, i.e. with only little alcohol (around 1.5%).
I really like the taste of it and bought 6 bottles. As I haven’t plugged in my ice cream maker in a while I thought Suser would also taste lovely frozen.
I have a recipe for Suser sorbet which I had to adapt because I did not have freshly bought eggs at home. The eggs are still fine but because the recipe asks for the use of raw egg whites, I did not want to risk anything. I replaced 1 egg white with 250g mascarpone. An excellent idea, as it turned out. The recipe is really simple. You need 5dl Suser, 1 tablespoon lemon juice and 100g sugar which you bring to the boil to reduce to 4dl.

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When the liquid has cooled down, mix in 250g mascarpone cheese (or whisked egg whites from
1 egg and 1 tablespoon sugar) and off it goes into the ice cream maker.

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A deliciously sour, sweet and creamy ice cream.

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