akh

sparkling red wine sorbet

In challenge on July 21, 2011 at 12:18 am

okay, let me put it to you straight: if you google wine sorbet, you get lies. because no recipe that i found accounted for the fact that wine doesn’t freeze as easily as eggs and cream. just mixing red wine and simple syrup and “following manufacturer’s instructions” for your ice cream machine simply. doesn’t. work.

but since i had been thinking about making a red wine sorbet ever since my lovely ice cream machine arrived at my doorstep… and then i tried this delicious “soft” (aka sparkling) red wine from trader joes… i had to make it work.

first i made a mulled orange simple syrup with one third cup of sugar, half a cup of water, a tablespoon of mulling spices and the rind of one orange. use a veggie peeler and an organic orange since the rind is where the chemicals hang out.

once this comes to boil, let it cook until the sugar dissolves – about 3 minutes.

let cool and strain.

mix to your own taste with three cups of sparkling (or plain) red wine. if you like it sweeter, add a little more; less sweet, less simple syrup. i used a little more than four tablespoons, but i should have used a bit more. for some reason, i’ve found that things taste less-sweet when they are frozen.

and half a teaspoon of xantham gum. make sure you whisk this in carefully to keep it from clumping.

despite the fact that the directions that come with the ice cream machine say to chill the liquid several hours before putting it in, i found in the past that that causes problems. so naturally, i put the wine in at room temp, too.

first mistake. since wine doesn’t freeze very easily anyway, it might have been smarter to actually chill it first.

i left this in the machine for almost 40 minutes (manufacturer’s instructions say 20) and it was still as liquid as the day it was born.

once i realized i had a failure on my hands, i stopped taking pictures, but the process went something like this:

pour mixture out of the machine into bowl, back into fridge for several hours. back into machine. nothing. back into bowl into fridge. back into machine. nothing. back into bowl. more xantham gum. back into machine. nothing. back into bowl. more xantham gum, this time over heat. back into fridge, back into machine.

you get the picture.

finally, it started to thicken a little, because i was basically dealing with xantham gum-induced jello

so i put it in a container and froze it.

in the end, it didn’t turn out half bad. i fact, on a hot afternoon, this would be my preferred way of intaking red wine.

BUT, there must be an easier way that uses less xantham gum. i just haven’t figured it out yet.

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