I can’t hide my disappointment this week with nearly every recipe that I’ve tried, after finding them on tastespotting last week. I had happy taste buds with the dip, cake and cookies that I posted. However, the remaining recipes, I don’t want to post as-is because I refuse to mention something that I am, at best, semi-impressed with. One recipe after another is a strike out for my taste buds. They are probably sitting on my tongue with disdain and boredom, in their 10 day lifespan, looking back saying why didn’t my life consist of crave-inducing meals, oh why? (I imagine taste buds to be rather dramatic.) I am working on two of the recipes, I think I can save them to please my buds and if it works out, I will post them-one is a cabbage soup and the other, chana masala.
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
Makes about a quart (I would recommend half at first)
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.