In which I make Merlot Sorbet

A couple of weeks ago I was sent a bottle of Barefoot Merlot, and a recipe for sorbet which was created by the people at a lovely little cake shop in Brighton’s Lanes called Cloud 9.

Obviously being pregnant I only had a little taste, and gave the rest to my Husband and our housemate for consumption  but the verdict was a resounding thumbs up! Raspberries are my 2nd favourite fruit after apples anyway, so that was a bonus. It was actually really easy to make, and a great alternative to a classic dessert! (or if you were being really posh I guess you could use it as a palate cleanser between courses… but I’m not that posh!)

Here’s how to make it:

Ingredients: 400ml of Barefoot Wine Merlot, 500ml water, 150g sugar, 300g raspberries, fresh or frozen

Method: In a medium, nonreactive saucepan, bring the Barefoot Wine Merlot and sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Pass the mixture through a food mill fitted with a fine disk, or purée in a blender or food processor and then press the purée through a strainer to remove the seeds.

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Chill the mixture thoroughly, then either freeze it in an ice cream maker or move the mixture into a metal bowl and freeze for three hours. Before serving this sorbet should be stirred. Serve in chilled glasses.

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Scrumptious! I didn’t have a strainer with holes big enough to de-seed, so I didn’t bother!

The smell of warm red wine was welcome too, as it reminded me of all the mulled wine we had at our wedding!

I’ve not tried any of the red wines available from Barefoot before, but have had the whites at various functions and events that I’ve gone to in Brighton, and can vouch that they taste more expensive than their price! You can find barefoot at most supermarkets and also smaller convenience stores too.

Also whilst having a nosey at their website I came across a recipe for Glazed Brownies, and the sound amazing, so that’s next on the to bake list! 

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