I was incredibly excited when Eva asked me to do a guest post for her blog ā Iāve been a big fan of hers for a long time now, ever since we were both nominated for Saveur Magazineās Best Food Blog Awards last year. Her photography and recipes are absolutely stunning, and a frequent source of inspiration for me.Itās funny, this whole food blogging thing. Besides Eva, Iāve met a number of wonderful and incredibly talented bloggers online through my blog. Although we talk frequently via social media and comments on each othersā blogs, itās rare that we actually get to meet in person since weāre 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 Oregonās best agricultural products: red wine and berries. Oregonās famous Willamette Valley is most renowned for its pinot noirs, but Iāve had some pretty impressive cabernet sauvignons from the valley that have given the pinots a run for their money. And of course, donāt even get me started on berries. Iāve long been spouting on my blog that Oregon produces the best strawberries in the summer, but our blackberries are just as good tooā¦ if not better. There, I said it.
In this sorbet, the blackberry and cabernet sauvignon make the perfect marriage ā the blackberriesā sweetness perfectly lightens the cabernet sauvignonās full-bodied flavor, but the sorbet is still boozy enough to make for a great lazy Saturday afternoon. Itās the perfect dessert to cool down on a hot summerās day. Be sure to use a cabernet sauvignon thatās 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 ā the sorbet contain a generous amount of wine, even after cooking. I would be wary of feeding it to minors. Donāt say I didnāt warn you.
Blackberry Cabernet Sorbet from Hummingbird High
Ingredients
- 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
Instructions
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.
Recipe Notes
Overnight freezing required
That looks amazing! Love the flavors in here. š
Thank you, June!
wow this looks divine & so beautiful. craving a bowl now! thanks for sharing!
Thanks so much Thalia! š
How beautiful! The color is so vibrant. I've saved this for when I'm not pregnant and the kids are in bed š The perfect summer treat.
Haha, yes once the baby is born it will make for a very tasty grown-up treat, indeed. š
Wow, just the thought of that combination makes my tongue tingle! I love the geranium petals, too, what a nice touch.
Didn't she do an amazing job? I'm just in love with these photos…
Michelle is one hella-talented lady. I love seeing her work on your beautiful blog. I hope the kitchen reno is going well!
Aww thanks Sarah!! The renovation is going…slow. Haha, but hopefully it will pick up the pace. Just so many contractors and the like to coordinate…
This sorbet is pretty awesome! Great colour, great taste, great aroma! Love it!
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Thanks Heather!
I love guest posts too! And this one is fabulous…this flavour sounds unreal!
Yep, Michelle did an amazing job! š
This is a wonderfully inspiring recipe… Thanks! š
Thank you so much š
you both are wonderful and great source of inspiration!!
Thank you so much Dixya!!! That makes me quite happy to hear š
Beautiful! Love this blog too, what a sweet design!
Awww thanks Jessica!!
Love it!!! Portland better watch out with two such talented blogger ladies in the house š Hope your kitchen renovation is going well–if nothing else, at least this was a great opportunity for a gorgeous post!!
Thanks so much Erika! Yes Portland is full of good food everywhere…we have many more restaurants to go to together š And yes, the renovation is going well, slowly, but good!
This looks so gorgeous. I had the pleasure of visiting Oregon on my honeymoon last year, and I have to say, I had the best strawberries of my life there (and the best ice cream š I will have to try this sorbet. The color in the photos is so gorgeous. Just lovely.
Thank you Kristie! Yes, the berries here are amazing. Strawberries, blackberries, blueberries, gooseberries, you name it, they have it here. Just a really great growing climate for them. We are quite lucky!
This is such a stunning post; the recipe, these pictures. I am amazed. Thank you Michelle.
Hopefully your kitchen renovation is going smoothly, Eva!
Vibrant + elegant..this is how I want all my wine, please š
What a fantastic flavour combo happening here. I would be so impressed with myself if I made this! Gorgeous way to use in-season fruit. Delish!
Your pictures are just AMAZING. In love with your posts.
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