RED WINE & RASPBERRY SORBET

By BobD

Ingredients

• YIELD 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

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

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 puree 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.


Variation:
For a lighter-tasting sorbet, use rose in place of the red wine.


Tip:
You can use frozen raspberries in this recipe. There's no need to thaw the berries before adding them to the warm wine.