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.

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