Blueberry Merlot Sorbet
If you’re looking for a not so ordinary cool treat, give Blueberry Merlot Sorbet a try. This sorbet recipe is a lovely balance of jammy flavors from seasonal blueberries and a light, fruity merlot. It’s a perfect pair that is full of flavor and refreshing. Reap the benefits of all the antioxidants packed into the berries and wine while enjoying this delicious dessert.
For this recipe you can use frozen or fresh blueberries. As for the wine, choose a light to medium bodied merlot. You can even use a red table wine like Rex Goliath Free Range Red; just pick one that’s heavier on the jammy and plumy flavor. Also, when it comes to the choice of wine, pick one you like. The wine flavor really comes through in this recipe.
If you do not have an ice cream maker you can still make sorbet. It takes a few more steps,but the end result is worth the effort. To make sorbet without an ice cream machine, follow these easy steps:
- Pour the mixture onto a cookie sheet and freeze until set.
- Once set, break it up in to smaller pieces and place it in a food processor and blend until smooth.
- Pour the blended sorbet into a airtight container and re-freeze until it sets.
Blueberry Merlot Sorbet
- An ice cream maker
- An airtight plastic container or loaf pan with plastic wrap
- 2 pints fresh or frozen blueberries
- 1 and 1/2 cups granulated sugar
- 1 cup merlot wine (any fruity red will do)
- 2 cups water
- Combine the 2 pints of blueberries, 1 1/2 cups granulated sugar, 1 cup Merlot and 2 cups water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat and simmer for 15 minutes.
- Remove the pan from the heat and pass the mixture through mesh sieve. Don’t toss the wine soaked blueberries yet, I’ll tell you why below. Allow the strained berry and wine mixture cool to room temperature before refrigerating. Let it chill for at least 3 hours.
- When the base is chilled, pour into an ice cream machine and freeze according to the manufacturer's directions. Transfer the sorbet to an airtight container and freeze for several hours until firm, preferably overnight.
Now, back to the wine soaked blueberry pulp...it’s a quick jam choked full of flavor and antioxidants. These leftover berries taste great on buttered toast or on a slice of warmed brie. Munch on your blueberry merlot jam on top of crusty bread with a glass of merlot while you wait for your sorbet to set. When the sorbet has set, scoop it out and enjoy!