Summer fruit and Paso Robles Zinfandel are combined to make a sorbet you won’t soon forget. Due to the alcohol in the recipe, the sorbet won’t be as “hard” as you’d expect, so don’t leave it out at room temperature for too long or it will melt.
Today’s recipe is all about cooking with Paso Robles Zinfandel. Unlike other zins produced in other parts of California, Paso Robles Zinfandel is like high octane fuel with a high level of alcohol by volume due to the scorching summers we have. What this means is sometimes, Paso zin isn’t always the most palate pleasing wine to choose from. (It’s still pretty darn good with Santa Maria-style BBQ, though!)
It seems like recipes that include freezing wine (hello wine slushies) are becoming popular again, but I am so not a fan of sacrificing a decent bottle of wine to make an average summer treat. Yeah, yeah, I realize I just made sorbet with wine but hear me out. I still paired the wine with fruits and aromas that are found IN the wine itself, so it’s not like I grabbed a bunch of weird ingredients and threw them together to make them more pleasing. This Paso Zinfandel sorbet has a very distinct flavor (it tastes like frozen wine, not some overly sweet fruit sorbet) and won’t be for everyone.
Zinfandel Red Berry Sorbet
- 1 cup superfine sugar
- 3/4 cup water
- 1 bottle Zinfandel, preferably one from Paso Robles or California’s Central Coast
- 4 cups assorted red berries, such as strawberries and raspberries
How to cook Zinfandel Red Berry Sorbet
- In a medium, heavy-bottom saucepan with a lid, bring the sugar, water and wine to a boil, whisking to dissolve the sugar. Remove from heat.
- Add the berries, cover and soak for at least 1 hour or until the mixture is room temperature.
- With an immersion blender or working in batches, purée the berries in the liquid, then strain through a mesh strainer to remove any seeds. Cover and refrigerate until chilled, overnight.
- Pour the wine-fruit mixture into an ice cream maker, and freeze according to the manufactures instructions.