Sorbete De La Rioja La Rioja Wine Sorbet Recipes

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FRUIT & WINE SORBET RECIPE BY TASTY



Fruit & Wine Sorbet Recipe by Tasty image

Here's what you need: strawberry, pineapple, blackberry, raspberry, mango, white wine, water, sugar

Provided by Claire Nolan

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup strawberry, cut in half, stems removed
1 cup pineapple, cut into small pieces
½ cup blackberry
½ cup raspberry
½ cup mango, cut into small pieces
1 ½ cups white wine
1 cup water
1 cup sugar, dissolved

Steps:

  • Make the simple syrup by dissolving one cup of sugar into one cup (240 ml) of water.
  • Blend strawberries, pineapple, blackberries, raspberries, mango, wine, and simple syrup until well combined (you may have to do this in two batches).
  • Pour mixture into a 9×9 inch (23x23 cm) glass pan, cover with plastic wrap, and freeze overnight.
  • Scoop and serve with fresh strawberry (optional).
  • Enjoy!

Nutrition Facts : Calories 123 calories, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 24 grams

BASIC WINE SORBET



Basic Wine Sorbet image

Provided by Food Network

Categories     dessert

Time 33m

Yield 4 servings

Number Of Ingredients 3

6 ounces water
4 ounces sugar
10 to 12 ounces wine

Steps:

  • Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

RED WINE-RASPBERRY SORBET



Red Wine-Raspberry Sorbet image

Provided by David Lebovitz

Categories     Wine     Berry     Fruit     Dessert     Freeze/Chill     Fourth of July     Vegetarian     Mother's Day     Father's Day     Backyard BBQ     Frozen Dessert     Raspberry     Red Wine     Summer     Anniversary     Birthday     Shower     Party     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart (1 liter)

Number Of Ingredients 4

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

Steps:

  • In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
  • To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • Variation:
  • For a lighter-tasting sorbet, use rosé in place of the red wine.

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