Oregon Pinot Noir Raspberry Sorbet

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.

Published on June 24, 2010
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Dylan Garret

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