Sorbete de Verano (Summer Red Wine Sorbet)

HISTORY & INTERESTING FACTS

Asian cultures are thought to have crafted an early form of sorbet from crushed ice and natural flavourings as early as 3000 B.C. Over centuries, this practice travelled across continents. Marco Polo eventually introduced it to Italy, where it evolved into the gelato we know and love today. Celebrated for its refreshing qualities, sorbet takes on a new level of sophistication with the addition of red wine, transforming a simple treat into an elegant dessert.

Traditionally, wine has enhanced dishes, from savoury reductions to sweet poached fruits, and red wine sorbet is a natural extension of this. It often features fruit-forward, low-tannin wines such as Merlot, Pinot Noir, or Primativo (Zinfandel), which lend themselves beautifully to the vibrant, smooth texture of sorbet without overpowering it. I use Tempranillo for its vibrant colour and soft tannins.

This dish is not only refreshing but versatile. It pairs exquisitely with dark chocolate, fresh berries, or even artisanal cheeses, creating a seamless transition between courses or elegantly rounding off a meal.

Modern interpretations have introduced intriguing twists, such as notes of cinnamon, star anise, orange zest, or balsamic vinegar, which add depth and warmth.

To make basic red wine sorbet at home, you only need to combine good-quality wine with sugar, water, and juice before churning it in an ice cream maker. My recipe below adds a twist to this basic recipe: ginger beer, lemon zest, and juice refine the flavour and enhance the texture. You also won't need an ice cream maker to create this dish.

For me, red wine sorbet captures the essence of culinary artistry, marrying simplicity and sophistication. It is a testament to how wine, in all its versatility, can transcend its traditional role and delight in unexpected forms.

Bon Profit! Raquel x

Serves: 4-6 people, depending on serving size

INGREDIENTS

• 300g superfine caster sugar (see troubleshooting note)
• 300ml Tempranillo or a similar Spanish red wine
• 300ml ginger beer (non-alcoholic) --->> If you are gluten-free, be sure to use a GF option like a Kombucha Ginger Beer
• zest and juice of 1 lemon

METHOD

1. Heat water and sugar in a medium saucepan over high heat. Once the mixture starts to boil, stir continuously until the syrup begins to thicken.
2. Take off the heat after 5 minutes or before the syrup starts to colour. Leave aside to cool.
3. Add wine, ginger beer, lemon zest and juice to a large jug.
4. Once the syrup has cooled, add to a jug and stir well to combine.
5. Pour into a large, deep casserole dish and cover with cling film.
6. Place the dish in the freezer. For the first hour and a half, rough up the sorbet with a fork every 15 minutes, then freeze it completely.
7. Before serving, tip the sorbet into a food processor in batches, pulsing lightly between additions until light and fluffy. Don't over-pulse, or the sorbet will become too soft.

TIPS, CHEATS & TROUBLESHOOTING

Tip:

To prevent ice crystals and improve the texture of your red wine sorbet, you can add a small amount of alcohol (such as vodka or more wine) to the mixture. Alcohol lowers the sorbet's freezing point, making it smoother and easier to scoop. However, be cautious—too much alcohol will prevent the sorbet from freezing properly.

Troubleshooting Example:

If your sorbet turns too icy or hard after freezing, it’s likely due to insufficient sugar or improper stirring. Sugar acts as an antifreeze and is essential for a smooth texture.

To fix this, allow the sorbet to soften slightly, and then blend it again in the food processor to break up the ice crystals.

To avoid this issue, check the sweetness of the liquid base before commencing the freezing process and adjust the sugar syrup ratio accordingly.

Tip:

This recipe is particularly fabulous in summer, but in colder months, substituting the red wine with spiced or mulled wine and substituting the lemon with the juice and zest of an orange or tangerine offers a seasonal variation!

WINE MATCHING & SERVING SUGGESTION

Serve with a mint sprig as a garnish or a few raspberries on top. Alternatively, serve alongside dark chocolate mousse for a scrumptious pairing.

This is a great palate cleanser. It can be served as a light dessert before a cheese course or after a meal.