This recipe is adapted from Tom Douglas’s Seattle Kitchen cookbook.
Wine recommendations: Mouth-filling shimmering berry-cherry fruit is what matters. The chef suggests any Domaine Drouhin or Adelsheim Pinot Noir (for making the sorbet and for sipping with it). Or, for a complementary sweet sipper, try Whidbey Island loganberry liqueur.
- 2 pints fresh raspberries
- 1 1/2 cups sugar
- 1 cup Pinot Noir
- 2 cups water
Combine all ingredients in a saucepan over medium-high heat. Stirring occasionally to dissolve sugar, bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and force mixture through finest plate of a food mill (or a sieve). Chill and then freeze in an ice cream maker. Follow manufacturer’s instructions to finish. Makes 1 1/2 quarts.