Cabernet Mixed Berry Sorbet
Red Wine, Blackberries and Raspberries all combined into an easy NO CHURN sorbet. Can there be a better summer recipe!
About a month ago, I shared with you this AMAZING Cabernet Simple Syrup that is great drizzled over ice cream or fresh fruit as well as to make your favorite cocktails!
How did I use my Cabernet Simple Syrup?
Make sorbet of course!
Yes sorbet and ice cream can easily be made at home…even without an ice cream maker.
I don’t own an ice cream maker and yet I’ve made a bunch of delicious frozen treats that include the following.
Ice Cream Recipes
- Cherimoya (Custard Apple) Ice Cream
- Purple Yam (Ube) Ice Cream
- Lucuma Ice Cream
- Lemongrass Ice Cream
- Strawberry Hibiscus Ice Cream
It is definitely the season for these summer treats. In these hot summer days, making ice cream, sorbet or popsicles has been a weekly occurrence. How about you?
Have you ever wondered what differentiates all these summer treats. What’s the difference between ice cream and gelato? What’s the difference between sorbet and sherbert?
Well if you are making these delicious summer recipes every week you want to strike a balance so that they are not all high fat versions of these frozen treats!
So here’s the low down!
Traditional American style ice cream has at least 10% milkfat. It is churned at a rapid rate, which introduces a lot of air. This air causes a lack of density, which is why American ice cream melts much faster than Italian gelato and does not hold its shape as well.
Gelato is Italian ice cream. Gelato is creamier and more dense than American style ice cream. Gelato generally uses more milk and less cream than American style ice cream and does not include egg yolks. This results in an ice cream with only about 5% milkfat.
It also is churned at a much slower rate, introducing very little air. This yields the dense result, which makes is melt at a slower rate.
Sorbet is generally made with two ingredients – fruit and sugar, although some flavor additions may sometimes be added.
If you are looking for a dairy free option, this is your best frozen option!
Sherbert is made with basically three ingredients – fruit, sugar and cream. However, it has a much lower cream content than ice cream.
Generally, sherbert has about 2% milkfat, so if you are looking for a low fat ice cream, sherbert is your best choice!
You may think frozen yogurt is super healthy and you are getting all those pro biotics right….sorry to burst your bubble, but the freezing process kills all of that healthy bacteria.
However, frozen yogurt is usually a lower fat option that does not include eggs or cream.
Not only is July #nationalicecreammonth but it is also Berry Season. Bright, sweet and juicy berries are everywhere.
Although I used blackberries and raspberries in this sorbet, you can make variations with other berries like blueberries or strawberries.
With just a few ingredients, this sorbet is so quick and easy to put together!
Berries and red wine are the perfect marriage!
Don’t you just want to lick that spoon of Cabernet Mixed Berry Sorbet!
Cabernet Mixed Berry Sorbet
- 12 oz. raspberries
- 12 oz. blackberries
- 1/4 cup lemon juice
- 1 cup Cabernet Simple Syrup
- Combine raspberries and blackberries in a food processor. Puree well until smooth.
- Pass the berry puree through a sieve or a food mill to get all the seeds out of the puree.
- You should end up with about 1 ¾ cups of fruit puree.
- Add lemon juice to make 2 cups and mix to combine.
- Combine the syrup and the fruit puree.
- Transfer to the freezer.
- For the first 3 hours, give it a stir once every hour.
- Leave it in the freezer overnight to completely freeze.
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