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Sorbet Au Cabernet

Sorbet Au Cabernet recipe image
This elegant Sorbet Au Cabernet offers a unique twist on traditional fruit sorbets by incorporating the rich, tannic notes of Cabernet Sauvignon wine. The deep red wine balances beautifully with the bright acidity of fresh lemon juice and the natural sweetness of crushed red seedless grapes. The result is a refreshing, palate-cleansing dessert that is both sophisticated and approachable. Perfect for ending a dinner party or pairing with a cheese course, this vegan-friendly treat requires an ice cream maker but yields a smooth, scoopable texture. The vibrant ruby color and complex flavor profile make it a standout addition to any dessert menu, offering a light yet indulgent experience without dairy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 361.5
Dietary: Gluten-free, Vegetarian
Description
This elegant Sorbet Au Cabernet offers a unique twist on traditional fruit sorbets by incorporating the rich, tannic notes of Cabernet Sauvignon wine. The deep red wine balances beautifully with the bright acidity of fresh lemon juice and the natural sweetness of crushed red seedless grapes. The result is a refreshing, palate-cleansing dessert that is both sophisticated and approachable. Perfect for ending a dinner party or pairing with a cheese course, this vegan-friendly treat requires an ice cream maker but yields a smooth, scoopable texture. The vibrant ruby color and complex flavor profile make it a standout addition to any dessert menu, offering a light yet indulgent experience without dairy.
Ingredients
  • 1 1/2 cup Sugar
  • 1 cup Chilled fresh lemon juice
  • 1 1/4 cup Cabernet Sauvignon
  • 1 cup Water
  • 2 lb Red seedless grapes
  • 4 kiwi peeled & sliced thin
Directions
  1. 1
    Combine sugar, Cabernet Sauvignon, and water in a saucepan.
  2. 2
    Simmer the mixture over medium heat for 5 minutes, stirring until the sugar is completely dissolved.
  3. 3
    Remove the syrup from heat and chill it completely in the refrigerator.
  4. 4
    Crush the red seedless grapes in a food processor until pulpy.
  5. 5
    Squeeze the crushed grapes through a cheesecloth to extract approximately 2 1/2 cups of grape juice.
  6. 6
    Combine the chilled wine syrup, grape juice, and chilled fresh lemon juice in a bowl.
  7. 7
    Process the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
  8. 8
    Transfer the sorbet to a container and freeze for at least 2 hours until firm, or serve immediately.
  9. 9
    Arrange slices of peeled kiwi and scoops of sorbet on individual dessert plates to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 361.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 94.2g32%
Dietary Fiber 0.2g1%
Sugars 91.3g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Best served within 24 hours of making for optimal texture and flavor.

You can substitute green seedless grapes for the red ones, which will yield a lighter colored sorbet with a slightly different flavor profile.

Ensure the syrup is fully chilled before adding it to the ice cream maker to ensure proper freezing.

If you do not have an ice cream maker, you can freeze the mixture in a shallow dish and stir vigorously every 30 minutes to break up ice crystals.

Keywords: sorbet, cabernet, grape, lemon, dessert, vegan, wine, fruit, summer, refreshing, dairy-free, party, garnish, kiwi, chilled, sweet, tart, red wine, ice cream maker
Read it online: https://www.chefs-mate.com/recipe/sorbet-au-cabernet/