Um, this is a keeper! Have you ever thought of something as delicious as sorbet WITH wine in it, I’m in love!
This week, for the food matters project the recipe is brought to us by Simple & Amazing.
She writes:
“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.”
Yum…
Here’s my take!
The recipe:
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
The “directions”:
Blend ingredients.
Eat a little.
Pour yourself a glass of wine and pop the sorbet into the freezer to solidify a bit.
Drink wine.
Eat sorbet.
How can you not want to try this recipe?!!
