Here’s an idea for this holiday weekend or anytime. This is a refreshing dessert or palate cleanser before or after your main course meal. I first learned to make this in a cooking class that I took many years ago. As usual, I changed the recipe a little to suit my taste and, in my opinion, make it even better.
INGREDIENTS:
- 1 Bottle of Merlot (you can also use a pinot noir or granache)
- 1 1/4 Cup granulated sugar
- 2 Tbsp. lemon juice
- 1/2 Cup Chambord liqueur or any raspberry liqueur
- 3 Cups fresh or frozen raspberries
INSTRUCTIONS:
- Place wine in a medium saucepan over medium high heat.
- Bring to a boil and cook until the wine is slightly reduced, about 8 to 10 minutes.
- Remove from heat and add the sugar and stir to dissolve.
- Add the raspberries, Chambord liqueur and lemon juice, and pour into a bowl and bring to room temperature.
- Pour the wine mixture into a blender or food processor and puree.
- Pass the mixture through a fine mesh strainer, pressing with a rubber spatula and discard any solids.
- Pour the wine mixture into a shallow 9×13 pan and place in the freezer.
- Freeze for 2 or more hours, raking the mixture with a fork after the first hour and then every 30 minutes after that, crushing the mixture into fine crystals.