Wine sorbet with framboise and raspberries
4 servings
360 minutes
Wine sorbet made from raspberry and framboise is the embodiment of elegance and freshness in European cuisine. Its origins trace back to French gastronomy, where berries and liqueurs create exquisite desserts. Delicate and refreshing, it perfectly combines the tartness of raspberry with the soft, sweet notes of framboise. With a subtle aroma of honey and a caramel hue from the syrup, this sorbet offers refined pleasure. It can be enjoyed as a standalone dessert or served alongside crackers and cheese to highlight the fruity accents of wine. Ideal for a summer evening or festive dinner, it refreshes and leaves a gentle aftertaste, inviting new gastronomic discoveries.
1
Combine sugar, honey, and water in a saucepan. Heat over medium heat, stirring until the sugar is completely dissolved and a syrup forms. Remove from heat and cool the syrup to room temperature. Then refrigerate for 2 hours.
- Sugar: 0.5 glass
- Transparent honey: 0.3 glass
- Water: 0.3 glass
2
Blend the raspberries into a puree. Add cold syrup and framboise, and blend again until smooth. Pour the mixture into a pot, cover tightly with a lid, and refrigerate for 5 hours or overnight.
- Raspberry: 540 g
- Framboise: 1 glass
3
After the time has passed, take the pot out of the refrigerator, pour the chilled mixture into the ice cream maker, and churn for 20-40 minutes. At the end of churning, the mixture will resemble softened ice cream. Fill a container with the resulting mixture and place it in the freezer for 3-4 hours until fully set.
4
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix well, and place it in the freezer. Take out the container and stir the contents every 10-15 minutes until fully frozen.