Makes about 1-1/2 pints
The full-flavored Shiraz (or Syrah) wine imparts berrylike fruitiness to this icy refresher. Other dry red wines would work very well, too. Serve between courses, if you wish, or as a summertime dessert with biscotti. When Bing cherries are in season, they are lovely dressing it up as a garnish. Another time, adorn it with edible flowers such as unsprayed violets from the garden.
- 1/2 cup sugar
- 1/2 cup water
- 2 cups dry red wine, such as
Shiraz, Merlot, or Zinfandel
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons freshly squeezed lemon juice
- 1 cup pitted Bing cherries for garnish
- Edible flowers, mint, or lemon balm sprigs for garnish (optional)
Combine the sugar and water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from the heat and stir in the wine and juices. Let cool to room temperature. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
Pour into a 9-inch nonreactive square pan, cover with aluminum foil or plastic wrap, and place in the freezer. Every 2 hours, stir with a fork, scraping the crystals from the sides of the pan into the liquid center. Repeat 5 or 6 times until the entire mass is set into small, light crystals, up to 12 hours. Serve at once or transfer to a container, cover, and freeze. To serve, spoon into chilled wine or other decorative glasses, letting it mound on the surface. Garnish with cherries and flowers, mint, or lemon balm, if desired.
- Ice Creams & Sorbets
- by Lou Seibert Pappas
- Photographs by Victoria Pearson
- Chronicle Books
- 96 pp ; 24 color photographs
- Hardcover; $14.95
- ISBN 0811846032
- ISBN13 9780811846035
- Recipe reprinted with permission.
This page created August 2007