Many restaurants in Italy serve a small scoop of sorbetto, sorbet, to cleanse the palate between courses. I most enjoy sorbet after dinner as a sweet treat, especially this version that does not have any added sugar. Just two ingredients, Spumante made from Passerina grapes, and pineapple. Serve with a slice of fresh pineapple and a chilled glass of Centanni Passerina Spumante Metodo Classico.
See ingredients, directions and pairings.
2 cups Frozen Pineapple
1-1/2 cups Centanni Passerina Spumante Metodo Classico