Sorbet on a hot summer's day is just what the doctor ordered. And if your doctor has told you about reservatrol then you're gonna need some red wine in that recipe too! Here's a great tasting and simple recipe from Mark Bittman you can prepare to impress the crowd at your next BBQ.
Time: 10 minutes
1 pound frozen raspberries (can buy fresh and freeze yourself)
1⁄2 cup yogurt, or crème fraîche
3 to 4 tablespoons sugar
4 tablespoons Collier Falls Cabernet Sauvignon
1. Put the raspberries, crème fraîche, sugar, and 2 tablespoons wine in a food processor. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed and adding more wine 1 tablespoon at a time if the fruit does not break down completely. Be careful not to over-process or the sorbet will liquefy.
2. Serve immediately or freeze for up to a day or two; if serving later, allow 10 to 15 minutes for the sorbet to soften at room temperature.