 |
| a glass dessert cup of raspberry sherbet (Photo credit: Wikipedia) |
A sorbet is a fine-textured frozen dessert that is similar to ice cream, but is made without any dairy products or eggs. The churning action of an ice cream maker is what gives a sorbet its smooth, creamy texture. Alcohol can inhibit the freezing of a sorbet, but in this recipe most of the alcohol is cooked off when the wine is reduced to a syrup. All that is left behind is the full-bodied fruit flavor, which marries well with the blackberries.
BLACKBERRY CABERNET SORBET
You will need:
1 cup (8 oz/250 g) sugar
1 1/2 cups (12 fl oz/375 ml) Cabernet Sauvignon or other full-bodied red wine such as
Merlot or Zinfandel
2 1/2 cups (10 oz/315 g) fresh or thawed frozen blackberries, plus extra fresh blackberries for optional garnish
Pinch of salt
Fresh mint sprigs for garnish (optional)
Here's how:
Prepare an ice bath by partially filling a large bowl or the sink with cold water and ice cubes.
In a nonreactive saucepan over the medium heat, combine the sugar and wine and bring to a boil, stirring to dissolve the sugar. Boil until reduced to about 3/4 cup (6 fl oz/180 ml), 10-15 minutes. (Have a heat-resistant glass measuring pitcher handy to measure the syrup and pour it back into the pan.) As the syrup thickens, lower the heat to prevent it from bubbling over.
Remove the syrup from the heat and set the saucepan in the ice bath, stirring occasionally until cooked. Cover and refrigerate to chill thoroughly, about 4 hours or up to overnight.
In a food processor or blender, puree the blackberries until smooth. You should have about 1 1/2 cups (12 fl oz/375 ml) puree. Strain through a medium-mesh sieve to remove the seeds. About 1 cup (8 fl oz/250 ml) puree should remain.
In a bowl, stir together the wine syrup, blackberry puree, and salt. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to an airtight container and freeze until firm, at least 4 hours or up to 2 days, before serving.
Serve garnish with a berry or two and a mint sprig, if using.
No comments:
Post a Comment