This month’s Recipe Redux theme is all about spirits. Adding liquors, spirits, beer and wine in recipes can have a dramatic impact on the flavor. I often add white wine when making pasta sauces, and have even added red wine to chili on occasion. But I’ve never done much experimenting on my own when it comes to dessert.
My brother-in-law loves to make all kinds of uniquely flavored ice creams. Several years ago he made a Cabernet Sorbet that was amazing. I love a good sorbet, particularly if it is made with any type of berry. So it was the perfect chance for me to recreate it, not to mention put my ice cream maker to good use (I forget how easy it is to do!). I think I could even make it with less sugar next time.
This is the perfect summer dessert showcasing summer’s best fruits, but for adults only, however. The cherries and mix of berries (I used strawberries and blackberries) pair perfectly together, and the Cabernet adds a depth of flavor, reminiscent of a really good Sangria.
- 2 cups mix of cherries and berries
- 1 cup water
- ¾ cup Cabernet Sauvignon
- ½ cup sugar
- 2 teaspoons lemon juice
- 3 tablespoons pasteurized egg whites
- In a food processor, puree the cherries and berries. Add the water, Cabernet, sugar, and lemon juice. Mix until well blended.
- Meanwhile whisk the egg whites until soft peaks are beginning to form. Fold into the berry mixture and combine well. Chill mixture for at least 30 minutes.
- Put mixture into an ice cream machine and churn according to manufacturers instructions.
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