Best 6 Basic Wine Sorbet Recipes

SIMPLE SORBETTO

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

FRUIT & WINE SORBET RECIPE BY TASTY

Steps:

• Make the simple syrup by dissolving one cup of sugar into one cup (240 ml) of water.
• Blend strawberries, pineapple, blackberries, raspberries, mango, wine, and simple syrup until well combined (you may have to do this in two batches).
• Pour mixture into a 9×9 inch (23x23 cm) glass pan, cover with plastic wrap, and freeze overnight.
• Scoop and serve with fresh strawberry (optional).
• Enjoy!

MULLED WINE AND CRANBERRY SORBET

Steps:

• Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
• Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.

EASY RED-WINE AND PEAR SORBET

Steps:

• In a small saucepan, bring wine, 1 1/4 cups water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat, and simmer until tender, 5 to 10 minutes.
• Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours (or overnight).
• With a fork, break frozen mixture into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

PEAR AND RED WINE SORBET

Steps:

• Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they're somewhat hard. Add the pepper.
• Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
• Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer.
• Freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.