Here’s the perfect colourful summer dessert to make with Moscato. You can buy blood orange sorbet or make your own with this recipe below (substitute ordinary orange juice if blood oranges are not in season).
The Splice - per glass
120ml Brown Brothers Moscato
1 scoop blood orange sorbet
Sprig of mint & slice of orange to garnish
Blood Orange Sorbet
1 cup sugar
1/2 cup water
1 cup packed fresh mint leaves
3 cups blood orange juice
To make the sorbet: In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Combine blood orange juice and strained simple syrup in a large pitcher. Follow the instructions according to your ice cream maker for sorbet. If you don't have an ice cream maker, freeze for 2-2 ½ hours, then thaw for 10-20 minutes before serving and fluff with a fork.
To assemble the dessert: Add a scoop of sorbet to a wine goblet and top with Moscato. Garnish with mint & orange slice.