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Test Kitchen: Cool off with wine sorbet

By Jessica Rodrigo
July 31, 2013 at 2:31 a.m.

A few bites of sangria sorbet will help cool you down and relax from a long week at work. This recipe  has a rich flavor that will make you wish it were fall already. Play with the ingredients to find a spice blend that works for your palate.

SANGRIA SORBET

• 1 cup red wine of choice

• 11/2cups water

• 1/2 cup orange juice

•  2 red plums, pitted and sliced

•  1 black plum, pitted and sliced

• 1 cup of blueberries, fresh or frozen

• 1/4 cup sugar

• 3-4 cloves

• 1/2 tsp. cardamom

• 1/2 tsp. cinnamon

• Pinch of salt

In a medium-size pot over medium heat, combine orange juice and fruit. Once the mixture begins to bubble and darken in color, add the remaining ingredients and allow flavors to marry over a medium to low heat for about 20-30 minutes to allow fruit to soften and cook through. Remove fruit from mixture with a slotted spoon and place in a blender, be careful when blending hot food. Add puree back to mixture on the stove and combine. Remove from heat and run through a fine sieve to remove clumps and cloves (or leave it a little chunky if you'd like). Allow the mixture to cool completely before pouring into ice cream machine. Mix in ice cream maker for about 40 minutes to an hour. If you need to, clear some room in your refrigerator and place the ice cream maker in there while churning the sorbet. Once the mixture is almost completely frozen, remove from mixing bowl and place in freezer-safe container for about 1-2 hours before serving. It might not freeze throughout, so it might be crumbly, and that sounds about right - you can't freeze booze. Serve in chilled glasses and spoons.

Can't make it? go get it.

Dairy Treet (sherbet)

• Address: 3808 N. Laurent St., Victoria

• Phone: 361-573-3104

• Hours: 10 a.m.-10 p.m. daily

No lie - it's hot outside. It's hard to cool off sometimes, but luckily there are ice cream trucks driving about. Also, Dairy Treet sells homemade sherbet and buying snow cones in town is easy.

Then there is the other stuff that helps you cool off when the air conditioning isn't enough. I'm talking about an ice cold brew or a chilled glass of Moscato. But let's kick it up a notch. Let's make some wine sorbet, because I am more than certain a beer popsicle might be a little weird - or would it? I'll try it next time.

It can be hard for me to kill a bottle of wine by myself over the course of a few days - depending on the week's workload, that is. So, it's not unusual for me to find other ways to use up my wine: It might be a berry and plum pie spiked with merlot or fish cooked with a splash of chardonnay. Nonetheless, this heat is making me crave something cool.

This recipe makes for a rich, full-flavored dessert. I encourage you to experiment with the spices, though. If you've some fresh mint or rosemary, steep it in white wine and some melon to make a lighter sorbet.

Oh, and to make sure it doesn't just melt as soon as you serve it, give your bowls and spoons a quick rinse in cold water and throw them in the freezer. Throw a few glasses in there, too, for your wine or beer.

Have a recipe or a dish you want my to try? Email me at jrodrigo@vicad.com or tweet me via @eatseatseats. I'm always hungry.

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