Red Wine-Raspberry Sorbet |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If you don't believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good sorbet is proof positive that it can be true. This is my all-time favorite sorbet. Ingredients:
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 |
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. Remove from the heat and add the raspberries. Cover and let steep for 1 hour. 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. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer's instructions.
2. Variation: For a lighter-tasting sorbet, use rosé in place of the red wine.
3. Per serving: 500.0 calories, 10.0 calories from fat, 1.0g total fat, 0.0g saturated fat, 0.0mg cholesterol, 35.0mg sodium, 126.0g total carbs, 12.0g dietary fiber, 112.0g sugars, 2.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, , entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.
|
|