Red Wine-Raspberry Sorbet
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
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
2
Remove from the heat and add the raspberries
3
Cover and let steep for 1 hour
4
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
5
Cover and refrigerate until thoroughly chilled
6
Freeze in an ice cream machine according to the manufacturer's instructions
7
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
8
Remove from the heat and add the raspberries
9
Cover and let steep for 1 hour
10
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
11
Cover and refrigerate until thoroughly chilled
12
Freeze in an ice cream machine according to the manufacturer's instructions
13
Variation: For a lighter-tasting sorbet, use rosé in place of the red wine
14
For a lighter-tasting sorbet, use rosé in place of the red wine