More sorbet recipes for inspiration – the Alcoholics Anonymous edition

10 May

Finally a use for leftover wine! – always adjust my measurements as you see fit!

Passionfruit Sherry Sorbet

  • 1/3 cup sugar
  • 1/2 passion fruit pulp.
  • 1/4  cup water, apple juice or passionfruit juice
  • 4 tbsp sherry

Combine sugar and liquids (minus sherry) over low heat till the sugar is dissolved. Add passionfruit. Cool in fridge and then make according to ice cream maker’s instructions. Add some sherry before it reaches a hardened consistency.

Pomegranate Chardonnay Sorbet

  • 3 cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
  • 1 cup chardonnay
  • ½ cup sugar
  • Fresh pomegranate seeds

1. Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.

2. Pour into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9×9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh pomegranate seeds. Serves 8.

Recipe by High Cotton Food Styling & Photography, “Relish the Healthy Table,” December 2006

Chardonnay Sorbet

This refreshing sorbet makes a pleasant finale to a summertime supper. The wine gives it a delicate texture that is at its best just after the sorbet is made. If you like, serve it in chilled glass dishes topped with fresh berries and accompanied with fine French butter cookies. Champagne or sparkling wine can be used in place of the Chardonnay.

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 vanilla bean, split in half lengthwise
  • 1/2 lime
  • 1/4 lemon
  • 1/4 orange
  • 4 cups chardonnay wine

In a saucepan over high heat, combine the water, sugar, vanilla bean, lime, lemon and orange. Bring to a boil, stirring occasionally to dissolve the sugar. When the mixture begins to boil, reduce the heat to medium and simmer, uncovered, for 5 minutes, to infuse the syrup with flavor. Be sure not to reduce the liquid. Remove from the heat and, using a slotted spoon, scoop out the lime, lemon and orange. Let the citrus fruits cool slightly, then lightly squeeze them over the saucepan to release their juices. Pour the syrup through a fine-mesh sieve into a bowl. Stir in the chardonnay, cover and refrigerate for 2-3 hours until well chilled. Pour the mixture into an ice cream maker and freeze following the manufacturer’s directions until the sorbet becomes thick and smooth. The timing will depend upon the type of machine being used.

Remove from the ice cream maker, spoon into chilled serving dishes or glasses and serve immediately, or transfer to an airtight container and store in the freezer for up to 1 day. Makes about 6 cups (1 1/2 qt/1.5 l); serves 4-6

Blueberries and Merlot Sorbet

  • 8 cups fresh blueberries (I’d use frozen)
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup Merlot

Blend the blueberries and water on high until the mixture is smooth. Transfer the berries to a large saucepan and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. Discard the berry solids, and mix the puree with the Merlot. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions. This recipe makes 8 servings.

If you have a bit more time:

Berry Merlot Sorbet

PART 1

  • 1 and 1/2 lbs. fresh, or 20 oz. frozen, berries (I used half frozen raspberries and half frozen blueberries; Sherry Yard’s original recipe calls for all blackberries.)
  • 1 orange, peeled and sliced
  • 1 lemon, peeled and sliced
  • 1/2 cup, plus 2 Tbsp., granulated sugar (Just use 1/2 cup if you’re using frozen berries, per Sherry Yard.)
  • 1/2 vanilla bean, split and scraped (I used a whole bean and all of its seeds.)
  • 2 cups Merlot wine (I used Charles Shaw Merlot, from Trader Joe’s–only about $4 a bottle!)
  • 1/2 cup water
  • 1 three-inch cinnamon stick
  • 3 Tbsp. Chambord (raspberry flavored liqueur)
  • 1 pinch of salt (less than 1/8 tsp.)

Bring the berries, orange, lemon, sugar, vanilla bean and seeds, Merlot, and water to a boil in a large saucepan over medium heat. Microwave the cinnamon stick on high for 10 seconds, or heat it up in a small pan until fragrant; add it to the sauce. Reduce the heat to low, and simmer the sauce for 10 minutes.

Remove the pan from the heat, cover it with plastic wrap, and let it steep for 30 minutes; this allows the flavors to infuse.

Pour the mixture through a fine mesh sieve and press out the juices into a medium-sized bowl. (Don’t let the fruit get into the juice, and don’t puree the mixture either. Sherry Yard notes that doing so will make the sauce cloudy.)

Place the bowl of juices over another larger bowl filled with ice, and let it cool completely.

Stir in the Chambord and the salt.

This sauce can be used immediately, or it can be refrigerated in an airtight container and kept for up to 3 days. Frozen, it will last for 3 months.

Part 2: To prepare the sorbet:

  • 2 cups of warm berry Merlot sauce
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. light corn syrup
  • 1 Tbsp. fresh lemon juice (The original recipe says to use lime juice, but I used lemon instead.)
  • 2 Tbsp. granulated sugar
  • 1 pinch of salt (less than 1/8 tsp.)

Whisk together all of the above ingredients in a large bowl. This is the base for the sorbet.

Pour the sorbet base into an ice cream maker and churn the mixture according to the manufacturer’s directions.

Apple Ginger Sorbet, from David Lebovitz’s book The Perfect Scoop

  • 4 red-skinned apples
  • 2 cups Riesling or Gweurztraminer
  • 1-inch, piece of fresh ginger
  • 2/3 cup sugar

Preparing the apples. Cut all the apples into chunks. You can even leave on the peels and cores!

Cooking the apples and ginger. Put the cut-up apples into a saucepan. Add the wine (I like a crisp Riesling here, myself). Crush the piece of ginger, or slice it into large chunks. Cover the pan and bring it all to a boil. Reduce the heat to low and allow the apples to simmer for 15 minutes, or until they are tender.

Straining the apples. In small batches, pass the apples through a fine-mesh sieve, into a large bowl. Push firmly to extract all the juice from the apple pulp. (Some of the pulp will pass into the bowl. That’s fine. It will add texture.) Throw out the peels and remnants of apples.

Adding the sugar. Add the sugar. Stir. When it has dissolved, stop stirring.

Making the sorbet. Chill the mixture until it is entirely cold. Add the liquid to your ice cream maker and let it run until the sorbet is done. (If you want, you can pull the sorbet just before it is hard, and put it into the freezer this way. Somehow, this makes the sorbet creamier.

Makes about 1 quart.

No recipes yet, but some ideas:

  • Strawberry Chardonnay Sorbet
  • Pear Ginger Chardonnay Sorbet
  • Pineapple Chardonnay Sorbet
  • Raspberry/Blackberry/any berry Merlot Sorbet (adapt from the Blueberries and Merlot Sorbet)

Inspirations and References:

cooking.com

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One Response to “More sorbet recipes for inspiration – the Alcoholics Anonymous edition”

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  1. Moroccan spiced pumpkin, fig and buffalo fetta salad | Tea - May 15, 2010

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