Red Wine Raspberry Sorbet Recipes

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour. To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer's instructions.

RASPBERRY SORBET

Steps:

• 1. In a small saucepan over moderate heat, combine the sugar with 1 cup water and bring to a boil, stirring occasionally, to dissolve the sugar. Remove the syrup from the heat and let cool completely.
• 2. In a blender or food processor, combine the berries with 1/2 cup water and blend until smooth (add a bit more water, 1 to 2 tablespoons at a time, as needed to keep the mixture smooth). Combine the fruit purée, cooled syrup, and lemon juice and stir to combine.
• 3. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Pack the sorbet into containers, cover, and freeze for 3 to 4 hours before serving.

FRUIT & WINE SORBET RECIPE BY TASTY

Steps:

• Make the simple syrup by dissolving one cup of sugar into one cup (240 ml) of water.
• Blend strawberries, pineapple, blackberries, raspberries, mango, wine, and simple syrup until well combined (you may have to do this in two batches).
• Pour mixture into a 9×9 inch (23x23 cm) glass pan, cover with plastic wrap, and freeze overnight.
• Scoop and serve with fresh strawberry (optional).
• Enjoy!

RASPBERRY SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
• Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
• Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
• Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.