As we near the end of the summer, we are also approaching the hottest weeks, which in Southern California is the last two weeks and first two weeks of September. Well it’s no surprise that people will reach for a nice cool, crisp white and/or chilled rosé during the warm summer months. what’s not to like about a cool glass of Vino? After all its easy to drink and easy to enjoy.
What has become so popular the last couple of years is ice cream, Popsicle, granitas and sorbet.
Yep, Wine infused confections! There are no set rules, you can get as creative as you like, and you don’t need to go out and buy an ice cream maker.
Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture. You can use liqueurs that complement the taste of your fruit, or really go crazy and add vodka! But for now were going to make a sorbet of mixed berry and pink moscato wine. A sorbet is a middle-eastern dessert made of fresh fruit juice and water that has become a refreshing hot-weather treat in many parts of the world. Whereas ice cream has air whipped into it to create an airy and creamy product, sorbet is simply mixed and frozen, which results in a denser texture and a concentrated taste. Sorbet is not only used as a dessert, it is also used before the main course to cleanse the palate.
Just remember this is alcohol based and if you consume just a wee tad too much you could wind up a bit tipsy. And I can’t really think of anything better than that. Just don’t get your sweet tooth on and then drive, remember to always
1 ½ pounds fresh berries, washed.
1/2 cup sugar
1/2 cup water
2 cups Beringers Pink Moscato Wine
1/2 lime zest and juice
Combine sugar and water in a large pot or saucepan. Over low heat stir until sugar dissolves.
Add berries and keep on low until mixture starts to slightly bubble, then shut off stove.
Add wine, lime juice and zest, stir to merge completely, and taste. You should have a sweet and slight acidic from the lime and berries, and should balance well with the wine. If you prefer a stronger taste of wine add 1/4 to 1/2 cup more, or if not sweet enough add a little more sugar, agave, or honey.
Using a blender or food processor add entire contents and pulse/blend for about a minute or two.
Pour sorbet through a sieve and using a spatula scrape along the sides to extract all the liquid leaving behind the seeds from the berries.
You can pour into popsicle molds, ice cream maker, or Place in an airtight container.
If your sorbet mixture has too much froth on the top you can remove this with a coffee filter.
Once frozen, unmold and serve at once, or store in plastic bags till ready to use.
If you are using an airtight container, you may want to check in about 3-4 hours and give a good stir, re seal and put back into freezer. Should be ready in 6-12 hours depending on your freezer.
- Summer Soft Fruits on Ice: Blackcurrant Sorbet (greatbritishchefs.com)
- Food Snob Chronicles – Ice Cream 101: We also scream for sherbet … and sorbet … and so on! (unorthodoxepicure.com)
- Weekend Recipe: Watermelon Sorbet (kcet.org)
- Sorbet is still in season (murfreesboropost.com)
- Berry Punch (spoonful.com)
- Use Invert Sugars Like Corn Syrup for Smoother, Less Icy Sorbet (sweets.seriouseats.com)