12467 Red Wine Sorbet Serves 6 Wed Aug 06 01:08:02 -0700 2008 Wed Feb 04 06:33:11 -0800 2009 Licensed http://www.chow.com/recipes/12467 Wed, 04 Feb 2009 14:33:11 GMT In a bordelaise cookbook, I read a description of a fruit soup made with cherries and a St.-Emilion wine, spiced with cinnamon and cloves. I thought it would be fun to adapt the recipe to make a true sorbet—not a slushy granita—with red wine and fresh fruit.

When fresh fruit is out of season, I have found better-quality frozen raspberries than cherries. (If you do use frozen cherries, add a little kirsch to bring up their flavor.) I add a little eau de framboise to frozen raspberries, a colorless eau-de-vie or alcool blanc produced from many pounds of fresh fruit—expensive but worth it. (Avoid fruit-flavored brandies, which will only give this sherbet a cheap taste.)

Begin 1 to 2 days in advance.

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  • A day or 2 in advance, combine the sugar and 1⅔ cups water in a medium saucepan. Cook, stirring, over moderate heat until the syrup is clear and the sugar is dissolved. Boil undisturbed for 5 minutes. Remove from the heat and let cool completely.
  • Meanwhile, in a nonreactive saucepan, simmer the wine with the raspberries, cinnamon stick, and clove for 15 minutes. Remove from the heat and let cool completely.
  • Combine sugar syrup, spiced wine, vanilla, orange juice, and lemon juice in a glass or stainless steel bowl. Cover and refrigerate for 1 to 2 days to ripen.
  • Early the day of serving, strain the liquid; discard spices and raspberry seeds. You should have about 1 quart liquid. Pour into an ice-cream maker and freeze according to the manufacturer's instructions, adding the eau-de-vie just before the sorbet hardens completely.
  • Pack into a covered container and freeze until ready to serve. This is best if served the same day.
  • If the sorbet crystallizes, dump it into the work bowl of a food processor and process 5 seconds. The sorbet will only be better and lighter for this last-minute truc.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main ¾ cup superfine sugar

    ]]>     1½ cups fruity red wine, such as Zinfandel or Chiroubles

    ]]>     1 pint fresh raspberries, or 1 package (10 ounces) frozen unsweetened raspberries, thawed

    ]]>     1 cinnamon stick

    ]]>     1 whole clove

    ]]>     ¾ teaspoon vanilla extract

    ]]>     ⅓ cup fresh orange juice

    ]]>     ¼ cup fresh lemon juice

    ]]>     1½ tablespoons raspberry (framboise) eau-de-vie

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