Spring peeked its head out from behind the clouds yesterday, and I was as happy as a clam to see the sun! Being able to enjoy some time outside and feel the warm sun on my face helped rejuvenate me and get my mind moving. Plans for the Spring emerged, such as planting a huge garden in my new yard. I am excited to see what the warm weather brings and I will be sure to share my adventures with you.
The scoop I share with you today was scoop I made in an attempt to bring a reminder of summer warmth into my home. Some leftover sweet wine in the fridge sparked the idea to make a boozy sorbet, and I still had some frozen raspberries and blueberries I picked this past summer so I decided to combine the wine and fruit to make a brightly colored sorbet. This sorbet ended up being a sweet treat on the Spring-like day. May the remainder of March be this warm and bright. Enjoy!
Sweet Berry Wine Sorbet
Makes 1 quart
If you don’t have an entire bottle of wine, no worries. Use at least a 1/2 bottle of wine and substitute remaining wine with berry juice or water. The sorbet will be lighter and will likely freeze harder, but you will still have a refreshing sorbet. Experiment away!
1 cup (200 g) sugar
¾ cup (180 ml) water
1 bottle (750 ml) fruity red wine
1 cup blueberries
2 cups red raspberries
Place first three ingredients (sugar through wine) into a medium saucepan and bring to a boil. Allow mixture to boil for one minutes, stirring to dissolve the sugar. Remove from the heat and add the blueberries and raspberries. Cover and let steep for 1 hour.
Pour mixture into a blender and blend until smooth. Strain through a fine mesh sieve or strainer set over a medium bowl to remove skins and seeds. Use use a rubber spatula to mash the berries and push the juice through the sieve (keeping pressing until you a left with seeds and juice stops running). You can also use a food mill fitted with a fine disk.
Cover and refrigerate mixture until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer’s instructions. Transfer sorbet to a container, place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.