This is a simple red wine sorbet that is not for kids. But it has two perfect uses: firstly it’s ideal for you next cocktail party. Use it as an additive to your next Martini or Cosmopolitan and the crowds will love you for it. This sorbet is also really tasty on its own – a yummy combination of raspberry and red wine. So the next time you know there’s some hot weather on the way, get your ice cream maker out. Then get yourself some raspberries and a bottle of red wine (a Moscato rose wine will work well), and follow my recipe below. You’ll thank me for it.
Don’t stray too far from the path with sorbet recipes
It can be tempting to make changes to recipes. I do it all the time with new ice cream recipes I’m trying out. Keep in mind that this red wine sorbet will be less forgiving than any ice cream recipe. It doesn’t have the eggs or the fat from the dairy which means it is a lot less stable. Altering the composition of a sorbet recipe will often result in a dessert that melts way too fast or freezes like a rock.
Need a sorbet that the kids can enjoy?
I recommend this refreshing, slightly tart lemon sorbet. It’s an easy recipe to follow and lemons are such an easy ingredient to get hold of in Australia.
Red Wine Sorbet
- 3/4 cups water
- 1 cup sugar
- 750 ml red wine
- 2 cups raspberries
- Add water, sugar and wine to a saucepan and bring to a boil then continue heating until sugar is dissolved (about 1-2 minutes).
- Remove from heat and add raspberries.
- Pour into an airtight container and refrigerate overnight to allow flavours to infuse.
- Place a strainer over a bowl and pour berry liquid through. You'll need to push the berries through the strainer.
- Add to ice cream machine and churn as per manufacturers instructions.
- Add to airtight container and freeze for at least 2 hours.