Most delicious and refreshing!

I don't have a cute story for this one. I was craving sorbet and I was drinking Shiraz.
This is the result!

This is the bomb......and I am not kidding.

Works best if you have an home electric ice cream maker.

Berry & Shiraz Sorbet
3 cups mixed berries - frozen or fresh (organic if possible)
3/4 cup granulated sugar
1/4 cup corn syrup (light or dark)
1 tblsp freshly squeezed lemon juice
1 cup young & fruity Australian Shiraz

Combine all of the above ingredients in a medium sized saucepan over medium heat.
Stirring occasionally, heat this mixture until it just starts to bubble and the berries start to break down. Let it bubble for about 2 minutes and remove from heat.
Let the mixture cool for about 5 minutes and then strain through a fine mesh sieve placed over a bowl. Push mixture through until you are left with all of the seeds. Place the bowl of the strained berry mixture inside a larger bowl filled with ice. Let it cool to at least 40 degrees F. Pour the mixture into your ice cream maker and follow manufacturer's directions.

If you don't have an ice cream maker, pour the mixture into a 8 X 8 cake pan, cover and freeze for at least 12 hours.
Makes 4-6 generous servings.

I would also suggest a tablespoon or two of this in very chilled champagne for a decadent version of a Bellini!

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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