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


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