Tuesday, November 01, 2005
It's not the greatest picture, but it is a delicious and very quick dessert.
I've been intending to post this for a while. I was going to make this for the wine-pressing night, since it was appropriate and quick and I didn't have much time to cook. But the day got moved up, so I didn't have any time to cook at all. That was okay; I used a little of the bottle of 2003 homemade I received for services rendered (heave-hoing on the press) to make this for myself over the weekend.
I'm not usually crazy about sorbet. It's nice and all, but really I would rather have ice cream. Sorbet is having your dessert and your diet, too. Sorbet is about appreciating the purity of fruit, and appreciation is all very well as it goes, but when was the last time you rolled your eyes in pleasure while appreciating the purity of fruit? I thought not.
But this sorbet, I like. When I was a kid, I assumed wine would taste like blackberry juice, dark and elegant and sweet. Of course, it didn't, though there are blackberry notes in some wines. But it seemed natural to me to pair the two, wine and blackberries, in a sorbet. I went online to see if there were any recipes, and I managed to track down just a few, which I then merged to come up with this:
1 10 oz bag IQF organic blackberries
1/3 cup sugar
2/3 cup fruity wine
1 squeeze lemon juice
Puree fruit. Put 1/3 cup pureed blackberries into a saucepan with 1/3 cup sugar and heat while stirring until sugar is dissolved. Allow to cool, then mix with remaining puree and lemon juice. (If you hate seeds more than you hate cleaning sieves, put through a sieve now). Freeze in ice cream freezer.
The flavor is powerful enough to give this sorbet an oomph most sorbets lack. It tastes like its color, dark and a bit mysterious and seductive. The only negative thing I have to say about it is that it doesn't scoop very smoothly. I think the alcohol content makes for a more sudden melting point, so the sorbet can quickly go from a little too hard to melted. A minor point, probably easily fixed by putting the sorbet in the fridge to thaw gently. I'm never patient enough for that business. The mouthfeel is fine, though, not icy in the least.
I later found out that Trader Joe's sells a Blackberry Merlot sorbet. Very disappointing. Nothing new under the sun and all that...