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Sorbet

Another sorbet

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Another sorbet

curiousbaker | Oct 18, 2005 04:10 PM

Just wanted to post a sorbet I made the other night (from a merging of two online recipes) that came out very well. I pureed one 10 oz bag of frozen blackberries (IQF, no syrup). I heated about half the puree with 2/3 cup of sugar until the sugar dissolved, then cooled that mixture and added the rest of the puree, a squeeze of lemon juice and 2/3 cup of very fruity red wine. Froze it in an ice cream freezer. It came out an intensely dark color, and it tastes like I imagined wine would taste like when I was a kid - blackberry juice plus. The wine gives a depth to the flavor beyond simple blackberry. The only negative I have is that the alcohol causes it to melt quickly. It firms up just fine in the freezer, and it can be scooped, but not elegantly. If I waited long enough to scoop it that I could form a smooth quenelle, the surface of the scoop ended up a bit melted. But the texture is fine in the mouth. It might work best as a molded dessert, if you are looking to take advantage of the color to make something pretty. If you are fussy about seeds (I'm not), you would want to strain it.

Link: http://seasonalcook.blogspot.com

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