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Рецепт Blackberry Vidal Sorbet
by Global Cookbook

Blackberry Vidal Sorbet
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  Порций: 6

Ингредиенты

  • 3 c. fresh blackberries, (1 1/2 pints)
  • 1 x 375 ml bottle, Inniskillin 1997 Select Late Harvest Vidal sugar, 12 percent of the total amount of liquid

Инструкции

  1. Puree the berries in a blender. Use a sieve to remove seeds. The puree you are left with should measure close to 11/2 c.. Put puree in the blender. Add in an equal amount of wine. The amount of sugar added will be 12% of the total wine/blackberry puree. 3 c. of wine/blackberry puree will require 1/2 c. of sugar. Add in the sugar to the puree. Blend till the sugar is dissolved.
  2. Freeze in an ice-cream maker according to manufacturers directions.
  3. Alternately you can spread the mix into a shallow pan and freeze. Give it a stir with a fork every 45 min. Once it gets fairly hard very briefly toss it in a blender to break up the ice into finer crystals and refreeze.
  4. Serve within 24 hrs. Keep frzn at low temperature, as the alcohol will depress the freezing point.