Vinegar and Honey Sorbetto

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.

2 tablespoons honey

ONE QUARTER cup sugar

ONE AND A HALF 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