Wine Cellar Sorbets

Archive for the ‘Wine Sorbets Recipts’ Category

Ingredients

• 1 cup viagra sugar (200g)
• 1 bottle (750 ml) red wine which is fruity,  like Zinfandel,  Merlotor Beaujolais
• 3/4 cup of water (180 ml)
• 3 cups  of raspberries (400g)

 Procedure

Mix the water, red wine and sugar to boil for 2 minutes. Stir the mixture until the sugar completely dissolves. Remove the mixture form the heat and proceed to add raspberries. Cove the mixture for one hour.

Puree the berries by removing the seeds by use of a spatula and let them pass through a sieve. Mix it and let it freeze in the ice cream machine following the manufactures instructions. .

Ingredients

• ice wine (13 fl oz)
• 4 white peaches, and cut to ½ inch wedges
• Special equipment: an ice cream maker
• 3/4 cup  of water
• 6 tbsp sugar

Procedure

Mix the water, sugar and wine and place over moderate heat. Keep stirring until the mixture is completely dissolved. Place the mixture in a bowl and another bigger bowl with ice to let it cool for about 15 minutes. Place the mixture in the ice-cream maker and let it to cool and then transfer the mixture to an airtight container and freeze for up to 4 hours to make it soft.

Ingredients

• 1 pound red plums
• 3/4 cup  of water
• 3/4 cup of sugar
• 2 strips of lemon zest
• 1 tsp lemon juice
• 3/4 cup red wine
• 1 cinnamon stick
• 8 peppercorns (black)

Procedure

Mix all the ingredients in a sauce pan and add a pinch of salt. Cover the mixture and bring it to boil for a period of 25 minutes. Stir the mixture until you see the palms falling apart then you will discard the zest and cinnamon stick. Place the puree in batches and blend. Let the mixture pass over a mesh/ sieve in a bowl. Leave it to cool and then cover for two hours.

Freeze the mixture in the ice-cream machine and place it in the freezer to harden.

Sorbet

• 1/4 cp. water
• 1 tsp lemon zest
• 3/4 cup of sugar
• 5 cups watermelon
• 2 tsp lemon juice

Gelée

• 1/4 cup basil leaves
• 1 1/2 cps of dry white wine
• 1/2 cup of sugar
• 1 tsp grated lemon zest
• 1/2 cup water
• 2 tsp gelatin

Sorbet:

Boil the water and sugar in a pan while you stir then simmer.

In a blender, place the lemon juice, syrup, watermelon and blend.

Place in an ice cream maker and freeze.

Gelée

Mix wine, zest, water and sugar. Bring to boil whilst you stir and simmer for 2 minutes.
Sprinkle the gelatin in a bowl and mix with 2tbsp water for a minute. Wait for it to cool in a bowl with ice cubes.

Ingredients

Sorbet – 1/3 cup of sugar, 7 tangerines, 1.3 cup of water

Gelee -  2/3 cup sugar, ½ cup water, 2 cups of rose wine, 1 tsp of lemon juice, and tsp, gelatin

Procedure

Sorbet – grate zest from the Clementine’s to fit 1tbsp and squeeze juice to measure 11/2cups and place it in a bowl.

Gelee – Dissolved the zest and sugar in water and brig to a boil and pour it in the Clementine juice. Pace it in the ice cream maker and freeze it.

For gelee- place gelatin in water to make it soften for a minute, add the sugar and wine stir and let it simmer until it is clear. Remove it from the heat and pour the lemon juice, stir and place in a metal bowl.

Ingredients:

The ingridients for the wine sorbets are:

• 6 ounces of water
• 4 ounces of sugar
• 10 to 12 ounces of wine

How to Cook:

Mix 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. You will be delighted!