I love a wine paired with an amazing meal. I also enjoy using wine in my cooking. It is a diverse indulgence and the perfect ingredient. When it comes to wine and food—well, they just go together in perfect harmony. So naturally, a dessert with wine in it peaks my interest.
After the fruit sherbets earlier in the summer, I decided to lighten things up with a sorbet. Sorbet has a palate-cleansing characteristic that makes it the perfect end to a summer meal. It’s not too sweet and has a refreshing tang that gives your taste buds a wake up call. With the abundance of summer fruits and access to a variety of wines, it is fun to create delectable pairings. Blackberries and Zinfandel? Yes, please! Peaches and Reisling? That could work! The possibilities are endless.
The bounty of blackberries at the farmers markets right now, made it easy to focus in on the first recipe. We often hear bold red wines described with notes of blackberry, plum, and cherry. These notes provide a wonderful hint as to which wines to pair with which fruits. The same is true for the white wines with their citrus and pear notes. A little fruit, some sugar, some wine…and you have an amazing dessert that will have you sneaking back to the freezer for more!
Blackberry Zinfandel Sorbet
- 4 cups fresh blackberries
- ½ to ¾ cup sugar
- ½ cup Zinfandel wine
- Puree the blackberries with the sugar in a food processor or blender.
- Pour mixture into a saucepan and heat over medium until it begins to simmer. Remove from heat promptly.
- Strain mixture by pushing it through a sieve. This should yield about 2-3 cups of syrup.
- Stir in the Zinfandel and chill for 4-5 hours.
- Process mixture in an ice cream maker until soft serve consistency. Place in a container and freeze.