Um, this is a keeper! Have you ever thought of something as delicious as sorbet WITH wine in it, I’m in love!
“The recipe I picked for my turn to host the Food Matters Project is the Raspberry Cabernet Sorbet found on page 576 in The Food Matters Cookbook.
1 pound frozen raspberries
1/2 cup silken tofu, yogurt, or creme fraiche
3 to 4 tablespoons sugar
2 to 4 tablespoons cabernet or other full-bodied, flavorful red wine
1. Put the raspberries, tofu, sugar and 2 tablespoons wine in a food processor. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed and adding more wine 1 tablespoon at a time if the fruit doesn’t break down completely. Be careful not to overprocess or the sorbet will liquify.
2. Serve immediately or freeze for up to a day or two; if serving later, allow 10 to 15 minutes for the sorbet to soften at room temperature.”
Here’s my take!
3/4 pound raspberries, frozen (trader joes has a great medley of frozen berries)
1/2 cup plain greek yogurt (I used chobani)
1/4 cup Splenda or sugar
1/4 cup seltzer Water (we have a soda stream fetish in my casa!)
1/2 cup merlot cab-sauv mix
Eat a little.
Pour yourself a glass of wine and pop the sorbet into the freezer to solidify a bit.
How can you not want to try this recipe?!!