Recipe Disappointment Syndrome- Looking Up With Red Wine and Raspberry Sorbet
Then again, I came across this red wine and raspberry sorbet on Pastry Studio which is adapted from a David Lebovitz recipe. I didn’t think I could go wrong with one of his concoctions and a sorbet with red wine and raspberries-mmm. I don’t think it went wrong; I’m just left with merely “that was decadent.” It’s one of those recipes that had I seen it on a menu, would’ve ordered and enjoyed but wouldn’t have been apt to come back and have it regularly. I think this is best enjoyed in small doses, it is rather rich, and I would not make the full quart. I know some might ask what wine I used because that would certainly affect the taste but even then, I don’t think my opinion would change. I used a fruity Merlot (as recommended) and I remain with my opinion intact regardless of the wine and I am a person that enjoys wine very much. The color is gorgeous and it makes me want to want it over and over again but I can’t say that.
Red Wine and Raspberry Sorbet
Red Wine and Raspberry Sorbet
Makes about a quart (I would recommend half at first)
Print Recipe
Ingredients:
1 cup of sugar
¾ cup of water
3 cups of a fruity wine (Merlot, Zinfandel, or Beaujolais)
3 cups of raspberries
(Make sure your ice cream bowl is frozen.)
In a saucepan, place sugar, water and wine-bring to a boil. Boil for one minute and then remove form heat and add the raspberries. Cover and steep for at least an hour.
Push the mixture through a fine sieve into a container and chill completely. Freeze as directed by your ice cream maker.
