RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE Recipe

1. 1

   To make the sherbet, bring the Zinfandel, sugar, and water to a boil over high heat.

2. 2

   As soon as it comes to a boil, pour it over the 6 cups raspberries.

3. 3

   Let steep for 30 minutes.

4. 4

   In the meantime, to make the compote, puree 1 cup of the raspberries in a food processor or blender to obtain a smooth puree.

5. 5

   Strain through a fine mesh strainer into a clean bowl and reserve.

6. 6

   Place the water, sugar, and lemon peel in a medium-size pan over medium-high heat and bring to a boil.

7. 7

   Decrease the heat to medium and add the blueberries.

8. 8

   Cook until the blueberries just begin to crack, about 1 minute.

9. 9

   Add the fraises des bois.

10. 10

    Remove the lemon peel and discard.

11. 11

    Stir in the raspberry puree, crA me de cassis, and remaining 1 cup raspberries.

12. 12

    You should have 2 cups of compote.

13. 13

    Finish the sherbet by pureeing the raspberry-Zinfandel mixture in a blender and straining through a fine mesh strainer.

14. 14

    Refrigerate the mixture until well chilled.

15. 15

    Freeze according to the instructions for your ice cream maker.

16. 16

    To serve, place the compote in a saucepan over medium heat and warm for about 1 minute.

17. 17

    Scoop the sherbet into bowls and spoon the warm compote over the top.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.