Syrah + Sorbet
August 11, 2010
I’m catching up on some summer reads I’ve been waiting to dive into.
We’re watching our syrah grapes ripen in the sun.
We’re building tents out of canvas tarps in the backyard.
We’re taking long naps under the ceiling fan during the hottest days.
We’re picking our share of blackberries.
We’re begrudgingly back to school shopping.
And I’m making grown up sorbet ~ a healthier alternative to my ice cream fixation.
Blackberry Cabernet Sorbet
2 cups water
1.5 cups sugar
24 oz. blackberries
2 tbsp lemon juice
2-3 tbsp cabernet
(or any dry red wine like merlot or syrah)
Bring water to simmer in small saucepan, then stir in sugar until dissolved to make syrup, refrigerate to cool. Meanwhile, rinse and puree blackberries, then pour through mesh strainer to remove seeds. Add blackberry puree, lemon juice and wine to syrup, blend together. Process mixture in ice cream maker per manufacturer’s instructions. Freeze processed soft sorbet at least an hour before serving.
Wishing you long leisurely days spent relaxing in the summer sun, enjoying what’s left of the season before the beauty of fall is upon us.