Sorbets, according to Larousse Gastronomique “The World’s Greatest Cookery Dictionary”, “were the first iced desserts (ice cream did not appear until the 18th century).” Traditionally, they were served as a pre-course to the main course in a multi-coursed meal. Sorbets cleanse the palate. Today, they are often served as desserts. Light, usually non-fat, sorbets are the perfect dessert for someone watching their diets. Even though most recipes call for sugar or some other natural sweetener, artificial sweeteners can be substituted. Most of the recipes I found contain some type of alcohol. Fruit juices can be substituted for a non-alcoholic dessert. The main ingredient in any sorbet is fruit, although I did find some interesting recipes using fresh herbs. Most sorbets are made the same way:
For the freshest of desserts, try making this incredible blackberry Merlot sorbet recipe. It’s sweet enough to make a great, little after-coffee treat, or serve it as a festive palate-cleanser during a multi-course meal. This is perfect for an elegant dinner or an engagement party menu. Although blackberries are available year-round, for the strongest fresh-picked flavor, make this sorbet in the summer months or use frozen blackberries.
- 8 cups fresh blackberries
- 1/4 cup water
- 3/4 cup granulated sugar
- 1/2 cup Merlot (or grape juice)
- Blend the blackberries and water on high until the mixture is smooth. Transfer the berries to a large saucepan and stir in the sugar.
- Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve.
- Discard the berry solids, and mix the puree with the Merlot. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.