I was incredibly excited when Eva asked me to do a guest post for her blog — I’ve been a big fan of hers for a long time now, ever since we were both nominated for Saveur Magazine’s Best Food Blog Awards last year. Her photography and recipes are absolutely stunning, and a frequent source of inspiration for me.It’s funny, this whole food blogging thing. Besides Eva, I’ve met a number of wonderful and incredibly talented bloggers online through my blog. Although we talk frequently via social media and comments on each others’ blogs, it’s rare that we actually get to meet in person since we’re spread out across the country and, in some cases, the globe. So when Eva emailed me to let me know that she was moving to my home town of Portland, I actually gave a little shriek of excitement.
To celebrate and welcome Eva back to Oregon, I decided to whip up this blackberry cabernet sorbet, showcasing two of Oregon’s best agricultural products: red wine and berries. Oregon’s famous Willamette Valley is most renowned for its pinot noirs, but I’ve had some pretty impressive cabernet sauvignons from the valley that have given the pinots a run for their money. And of course, don’t even get me started on berries. I’ve long been spouting on my blog that Oregon produces the best strawberries in the summer, but our blackberries are just as good too… if not better. There, I said it.
In this sorbet, the blackberry and cabernet sauvignon make the perfect marriage — the blackberries’ sweetness perfectly lightens the cabernet sauvignon’s full-bodied flavor, but the sorbet is still boozy enough to make for a great lazy Saturday afternoon. It’s the perfect dessert to cool down on a hot summer’s day. Be sure to use a cabernet sauvignon that’s on the dryer side, because the sorbet base does contain a generous amount of sugar and blackberries. Look for a wine with notes of cherries, blackberries and vanilla for the best sorbet.
Oh, and of course — the sorbet contain a generous amount of wine, even after cooking. I would be wary of feeding it to minors. Don’t say I didn’t warn you.
Blackberry Cabernet Sorbet from Hummingbird High
- Special Equipment:
- an ice cream maker I used the ice cream maker attachment for my KitchenAid mixer
- For the Blackberry Cabernet Sorbet:
- makes 1 1/2 quarts
- 2 pints fresh blackberries
- 1 1/2 cups granulated sugar
- 1 cup cabernet sauvignon red wine
- 2 cups water
Blackberry Cabernet Sorbet:
- Combine 2 pints fresh blackberries, 1 1/2 cups granulated sugar, 1 cup cabernet sauvignon and 2 cups water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat and simmer for 15 minutes.
- Remove the pan from the heat and pass the mixture through a fine-mesh sieve.
- Let cool to room temperature before refrigerating in the coldest part of fridge for at least 3 hours, or until completely chilled.
- When the sorbet base is chilled, freeze in an ice cream machine following the manufacturer's directions. Transfer the sorbet to an airtight container and freeze for several hours until firm, preferably overnight.
Overnight freezing required