Monday, March 11, 2013

Raspberry-Merlot Sorbet

Raspberries have a natural affinity for red wine.  There is just something synergistic about the combination.  The raspberries bring their bright exuberance and sweetness, the red wine adds depth and mystery, the combination is incredible.

This sorbet is wonderful on its own, but also pairs incredibly well with any chocolate or lemon dessert.  The red wine causes the sorbet to be soft even after it has been frozen for days, which makes it a dream for scooping, something I am always happy for when I am stealing a spoonful at 1:00am in my PJ's.

The formula for sorbet is incredibly simple.  Equal parts fruit and simple syrup.  Perfect every time.  Magic!

Raspberry-Merlot Sorbet
makes 4 cups

1 cup water
1 cup sugar
12 oz. frozen (or fresh) raspberries
1/4 cup red wine (merlot, pinot noir or port)

In a medium sauce pan combine sugar and water.  Heat over medium high heat stirring until sugar is dissolved.  Add raspberries and wine.  Puree with an immersion blender.

Pour mixture through a fine mesh sieve to remove the seeds.  Chill mixture completely before freezing according to manufacturer directions of your ice cream maker.  Allow sorbet to "ripen" in the freezer for at least 4 hours before serving.

No comments:

Post a Comment