I made a blueberry sorbet this week, with the 800 shitloads of blueberries from the parental homestead, and I thought that it might be nice to use a red wine for the alcohol -- something about those flavors seemed like it might be complementary.
This simple recipe seemed pretty good, but I followed this recipe with the following exceptions:
- no egg white
- used red wine + a splash of water in place of the water
- i screwed up and used 2x the water called for, ie nearly 1 cup of wine + the splash of water
And astonishingly, it came out tasting great. I gave some to my parents without telling them anything about the recipe, and they said it had intense blueberry flavor. Yay!
(it was a sonoma cabernet sauvignon for whatever that is worth, and i cooked the wine and sugar for a little while, to reduce volume and deepen the flavor a little)
Posted by foodnerd at August 6, 2009 10:08 AM