There’s just something about the way blackberries and cabernet dance together on your taste buds—like an unexpected duet that somehow just works. This sorbet recipe is my sweet escape, a little slice of summer even as the leaves start to fall. (Remember that scorcher of a summer last year?
This was my go-to. ) Perfect for when you’re craving something both tart and sophisticated.
Steps
- In a saucepan, mix fresh blackberries, granulated sugar, cabernet sauvignon, and water. Heat over medium-high until it boils, stirring now and then to ensure the sugar dissolves. Lower the heat and let it simmer for 15 minutes.
- Take the saucepan off the heat and strain the mixture using a fine-mesh sieve to remove the solids.
- Allow the mixture to cool to room temperature. Once cooled, refrigerate it in the coldest section of your fridge for at least 3 hours until it’s thoroughly chilled.
- Once the sorbet base is chilled, use an ice cream maker to freeze it, following the specific instructions of your machine. Move the sorbet to an airtight container and freeze for several hours until it sets firmly, ideally overnight.
Ingredients
- 2 pints fresh blackberries
- 1 1/2 cups granulated sugar
- 1 cup cabernet sauvignon red wine
- 2 cups water
FAQ
- Can minors consume Blackberry Cabernet Sorbet?
- It is advised not to serve this sorbet to minors, as it contains a significant amount of wine, even after being cooked.
- What type of wine should be used for the sorbet?
- Use a dry cabernet sauvignon with cherry, blackberry, and vanilla notes for the best sorbet results.
- How long does it take to prepare Blackberry Cabernet Sorbet?
- The total preparation time is approximately 25 minutes, but additional time is required for cooling and freezing, which could take several hours or overnight.
- Is any special equipment needed to make this sorbet?
- Yes, an ice cream maker is required to properly freeze and set the sorbet.
- Can I substitute blackberries with other berries in the recipe?
- While the recipe specifically highlights blackberries, you could experiment with other berries, but the flavor profile will change accordingly.
Tips
- Choose a Cabernet Sauvignon with dry characteristics and hints of cherries, blackberries, and vanilla to complement the sweetness of the blackberries and enhance the overall flavor profile of the sorbet.
- Ensure the sorbet mixture is thoroughly chilled in the coldest section of your refrigerator for at least three hours to achieve the best texture and consistency when processing it in the ice cream maker.
- Strain the blackberry mixture through a fine-mesh sieve to remove seeds and ensure a smooth sorbet texture, which enhances the overall mouthfeel of the dessert.
- Since the sorbet retains a significant amount of alcohol, be cautious about serving it to minors, as it may not be suitable for them.
Equipment
- Ice cream maker (you could use an ice cream maker attachment for a KitchenAid mixer if you already have one)
- mesh sieve or a saucepan are more commonly found in a home kitchen and are not usually considered special equipment for purchase specifically for this recipe.
