Reprinted with permission from Ready for Dessert by David Lebovitz (Ten Speed Press, 2010). [Compare Prices]
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours, 5 minutes
Yield: About 1 quart.
- 1 cup (200 g) sugar
- 3/4 cup (180 ml) water
- 1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
- 3 cups (15 ounces/400 g) raspberries
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 foodmill 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.
Note: You can use frozen raspberries in this recipe.There’s no need to thaw the berries before adding them to the warm wine.
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