Raspberry Cabernet Sorbet

By Hklbrries

From The Food Matters Cookbook by Mark Bittman, who writes “All you need is a food processor to make this super-easy frozen dessert. If you can find good fresh raspberries and freeze them yourself, so much the better.”

Ingredients

• 1 pound frozen raspberries
• 1 ⁄2 cup silken tofu, yogurt, or crème fraîche
• 3 to 4 tablespoons sugar
• 2 to 4 tablespoons cabernet or other full-bodied, flavorful red wine

Details

Servings 4

Preparation

Step 1

Put the raspberries, tofu, sugar, and 2 tablespoons wine in a food processor. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed and adding more wine 1 tablespoon at a time if the fruit does not break down completely. Be careful not to over-process or the sorbet will liquefy.

Serve immediately or freeze for up to a day or two; if serving later, allow 10 to 15 minutes for the sorbet to soften at room temperature.