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Craving: Red Wine & Raspberry Sorbet

May 13, 2011

So delicious I had to show it twice: This velvety, fruity and surprisingly refreshing red wine-raspberry sorbet is so easy to make you will want it all summer. P.S. I thoroughly plan to impress friends with this adult-dessert at my next dinner party…lets start planning!

{photo by freutcake}

Red Wine-Raspberry Sorbet- Epicurious
yield: Makes about 1 quart

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.

To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.

Freeze in an ice cream machine according to the manufacturer’s instructions. (*My machine required 30 minutes and additional freezing in a Tupperware to reach the correct consistency)

Freutcake note: I used a bottle of Shiraz and it turned out delicious!

One Comment leave one →
  1. May 13, 2011 9:25 am

    Now THAT is an interesting combination. Sounds wonderful!

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