This is perhaps my all-time favorite sorbet. As it uses fresh wine, this sorbet won't keep -- it'll oxidize just like a bottle of wine does after it's been opened. Consume it quickly, and in the same amount of time you'd consume a just-opened bottle of wine.
Place all ingredients in a food processor or blender and purée. Strain out raspberry seeds.
- 2 pounds frozen raspberries, unsweetened
- 8 fluid ounces good, fruity, spicy Zinfandel
- 2 tablespoon lemon juice
- 4 ounces superfine sugar
- 1/8 - 1/4 teaspoon cinnamon
- 2 fluid ounces heavy cream (optional)
Freeze in an ice cream maker, or in a metal container for a granita texture. I'd go for the sorbet, me.
YIELD: 10-12 servings
creole and cajun recipe page | the gumbo pages
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Chuck Taggart email chuck (at) gumbopages (dot) com