Raspberry Cabernet Sorbet

Sorbet_4Sorbet_1Sorbet_2Sorbet_3

Freya Bellin

It may be Winter, but frozen dessert never really goes out of season. Plus, with the holidays approaching, you might find this homemade sorbet to be an excellent choice for dinner parties. It comes together incredibly quickly, sounds (and tastes) impressive, and the flavors are bright and rich.

The recipe is somewhat nontraditional for sorbet in that it contains some dairy, although silken tofu is a good dairy-free option. I used plain fat free yogurt, which added a nice creamy texture without much of a yogurt-y taste. The cabernet is subtle but great. I needed the full 4 tablespoons of wine in order to have enough liquid to break down the berries, but you should keep scraping down the sides as you go to make sure the ingredients are evenly distributed and the liquid isn’t hiding all in one place. I kept my leftovers frozen for several days, and it tasted just as good days later. Feel free to get creative with the fruit – I’d try this recipe with blackberries, cherries, or a mix of berries, but you could also replace the wine with water and try pineapple, mango, or essentially any other fruit.

One of my favorite things about this recipe is that every ingredient is “real” and identifiable.  After just a couple of minutes with the food processor, the result was a sorbet that tasted as professional as something you could buy in a store, yet much fresher, healthier, and way more fun. Recipe from The Food Matters Cookbook.

Raspberry Cabernet Sorbet

Makes: At least 4 servings

Time: 10 minutes

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.  The small amount of alcohol in the mix makes the texture a little less icy than in a typical sorbet, and leaves you and your guests with nearly a full bottle of wine to polish off.

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

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.

2. 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.

 

Posted in Produce

2 Comments

  1. aynsavoy said...

    Just made a riff on this with frozen sweet cherries and Punt e mes. Delicious. Cheers!

  2. frugal_mama said...

    Dear Mark,We love, love, love your sorbet recipe. I saw it in the New York Times when we lived in Manhattan and it has become a family favorite. We make it after school on hot days, or for dinner guests after homemade pizza (also your recipe!).I wish I were as daring as you — to mix in wine or chocolate — but we usually just do it straight-up, with lemon juice instead of water.Here are some pictures of my kids on my blog, Frugal Mama, making and eating your strawberry sorbet: http://www.frugal-mama.com/2012/05/make-your-own-sorbet-in-3-minutes/Thank you for all the wonderful recipes and simple strategies you have provided me over the years,Amy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>