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Frey Vineyards

Eliza Frey
July 28, 2011 | Recipes | Eliza Frey

Organic Wine Sorbet

Organic wine sorbet

Try out this easy and delicious recipe for a refreshing summertime treat.  We made two versions of the recipe: Cabernet Sauvignon with rosemary and Sauvignon Blanc with Tarragon. But there are countless variations and you can eliminate the alcohol or adapt your sorbet to your creative whims. A quick internet search yields dozens of ideas, from champagne grapefruit to red wine with clove, and even hot toddy!  Whatever your preference, the basic recipe below will get you started and you can elaborate and embellish from there. The recipe is good for 4-6 hearty servings.  Have fun and enjoy!

1 cup spring water or filtered water
3/4 cup organic sugar, or honey, or white grape juice
(Note on sweeteners:  We found that heavier red wines absorb the flavor of sugar and the sweetness is more intense for white wines.  So for white wines we recommend using a little less sweetener.)
1 1/2 cup wine
1/2 cup lemon juice
herbs and spices to taste (lemon zest is great for white wines)

We suggest either Chardonnay or Sauvignon Blanc with lemon mint, basil, tarragon, and Zinfandel or Merlot with cinnamon, ginger or cloves.  Be bold and experiment!

1) Boil water
2) Stir in sugar, honey or juice until dissolved completely
3) Cover and cool
4) Stir in wine, lemon juice and spices
5) Taste your mixture and make any adjustments. This is your last chance to adjust the sweetness, tartness or spiciness!
6) Prepare in an ice cream maker or see the freezer instructions below.

Freezer Instructions:
If you don’t have an ice cream maker you can still make wonderful sorbet. The traditional trick is to interrupt the freezing process as many times as possible so you don’t end up with a block of flavored ice. However, if pinched for time, you can freeze it all at once, then remove it from the freezer and stir it as it softens. When it reaches the desired consistency, you can re-freeze it and serve it later.

To freeze:
1) Pour liquid sorbet mixture into a large baking dish. The depth of the liquid should be about 1/2 inch.
2) Place the dish in the freezer, making sure not to spill. 
3) Every 20-40 minutes remove the dish from the freezer and stir with a flat wooden spoon or a plastic spatula, or freeze all at once and stir as it softens, as mentioned above.


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