Raspberry & Rosé Sorbet Shots

now this is summer 

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Credit for this genius recipe goes to the king of ices David Lebovitz  one of my all time favourite dessert cooks and this recipe features in his ice cream bible “The Perfect Scoop”.  Here I have used a gorgeous local off dry rosé and a little fructose to keep things very tart. Refreshing doesn’t really do the word justice. Somehow the wine lifts the raspberry flavour, the alcohol makes the mixture a little more scoopable and well its just magic. Three ingredients only,  proving that some of the best things in life are indeed very very simple. 

Ingredients (makes 30 small shots)

500ml rosé wine
120g sugar or 80g fructose
350g fresh raspberries

I think this wine helped – the sorbet as well as the cook. 

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Gadgets & Gizmos

I do use my ice cream maker for this. If you don’t have one, this mixture makes deliriously good rather grown up popsicles.  I use a small blender and a sieve to make the puree and a regular saucepan for warming the wine and fructose.

How To

In a small saucepan just warm the wine on a medium heat until the fructose or sugar dissolves.  Don’t boil it else all that lovely alcohol which is going to make the sorbet soft and scoopable evaporates off

Let it cool down and meanwhile attend to the raspberries

Blitz the raspberries in a blender.  Now pass the pulp through a sieve.  This may sound fussy but honestly, this sorbet just doesn’t work with pips.

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Mix the puree and the wine and churn in your ice cream maker according to the manufacturer’s instructions.  Its a fairly soft affair due to the alcohol. Then place in your chosen container – a large container or if serving mini individual ones like here, directly in strong shot glasses.

Freeze for approximately 2 hours.  Then overindulge using the excessive heat as a fairly weak excuse 

Raspberry & Rosé Sorbet Shots
Uber refreshing summer sorbet shots
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Ingredients
  1. Ingredients (makes 30 small shots)
  2. 500ml rosé wine
  3. 120g sugar or 80g fructose
  4. 350g fresh raspberries
Instructions
  1. In a small saucepan just warm the wine on a medium heat until the fructose or sugar dissolves. Don't boil it else all that lovely alcohol which is going to make the sorbet soft and scoopable evaporates off
  2. Let it cool down and meanwhile attend to the raspberries
  3. Blitz the raspberries in a blender. Now pass the pulp through a sieve. This may sound fussy but honestly, this sorbet just doesn't work with pips.
  4. Mix the puree and the wine and churn in your ice cream maker according to the manufacturer's instructions. Then place in your chosen container - a large container or if serving mini individual ones like here, directly in strong shot glasses.
i think therefore i jam http://ithinkthereforeijam.org/

 

 

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