If you don't believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good sorbet is proof positive that it can be true. This is my all-time favorite sorbet.
Ingredients
Makes about 1 quart (1 liter)
Step 1
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.
Step 2
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.
Step 3
Freeze in an ice cream machine according to the manufacturer's instructions.
Variation:
Step 4
For a lighter-tasting sorbet, use rosé in place of the red wine.
You can use frozen raspberries in this recipe. There's no need to thaw the berries before adding them to the warm wine.
Leave a Review
Reviews (9)
Back to TopGiven how ridiculously easy this is to make - 4 ingredients and one of them's water - I was a little dubious about it actually tasting any good. How wrong I was to doubt that this is one of the best, if not THE best sorbets I've ever had. I made my first batch two days ago and am making my second as I type - it's a special recipe indeed when I know it's going to be a firm favorite for years to come after just one go!
Anonymous
Australia
10/22/2016
Flavor and texture, perfect. I was worried when it didn't seem to be firming up at all after 30 minutes in the ice cream maker. It was a hot day and I was afraid it might still have too much alcohol. But after an overnight in the deep freeze, it has perfect sorbet texture.. . . . and I agree that the whole is greater than the sum of its parts. I used a 12% alcohol Merlot, BTW
elbrecht
Schenectady, NYSchenectSchenect
7/18/2016
DL's favorite is now mine. Thank you for sharing.
1Pearce
Interior of B.C.Canada
5/11/2014
used rose wine and it was wonderfully light and VERY tastey. ice cream maker didn't do a thing. needed about 24 hours in the freezer to firm up and get 'slurpy-fied'. everyone loved it. quick and really, really easy.
debbykh
8/11/2011
I served this during a 4th of July cookout. I absolutely loved it! I thought that the raspberry flavor was superb and enhanced by the wine. I wouldn't have known there was wine had I not made it. All of the women felt this way about it. However, all of the men could only taste the wine and said they couldn't taste the raspberries. I found it interesting that it split down gender lines. I and the other ladies rate it at four forks but the men rate it an okay two - so I will split the difference in my rating.
Chrysla
Shreveport, LA
7/5/2010
As written, it tasted too much like Manischewitz concord grape, and I used a decent wine for it - in the end, it turned out tasting good because I added a fair amount of framboise, amaretto, grand marnier, and toasted almond slices, so it tasted more like a frozen sangria.
Anonymous
Tucson
6/26/2010
David Lebovitz says this is his all time favorite sorbet -- well, now it's mine, too! I've never before made a sorbet with such a terrific consistency, with the end product looking just like the photo. The taste was lovely -- the red wine and raspberry tastes mingled perfectly. I write a blog about recipes I've tried that worked, called Recipes That Worked by Mandy Higgins, and this is one of the recipes featured on it.
Anonymous
6/22/2010
This was a great way to use some very good wine that had sat just a bit too long. You don't need an ice cream maker: Pour cooled mixture into a glass backing dish (big enough so it's not super deep). Every 60 minutes or so for a couple of hours, stir it around with a fork. As it thickens, use the fork to "shave" the ice (over night, go 4-5 hours). By the next day, you have a great texture and if you want, then "compact" it down into the dish. And danwdogg below is right about the sugar!
Anonymous
Chicago
6/13/2010
我认为这是例外。就像身份验证or says, the two flavors combine into something much better than just raspberries or just red wine. The only caution I would give is to taste your berries first and let that determine how much sugar you use. I bought raspberries this weekend (memorial day) and they were REALLY SWEET by themselves. Adding an entire cup of sugar to in-season berries made them almost too sweet, so you might consider backing the sugar to maybe 3/4 or even 1/2 cup if your berries are REALLY good already. Highly recommend!
danwdog55
Columbia, SC
5/31/2010
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