Grape and Cabernet Sorbet

(about 1 quart)

Two weeks ago I brought home a container of Ciao Bella's Blackberry and Cabernet Sorbet. It was amazing, so I decided to try to make something similar at home.

I wasn't able to find a blackberry juice concentrate and I was looking for something which was organic as well as 100% juice. I brought home a couple of grape and raspberry concentrates instead; both worked very well with the Cabernet.

The first batch I made was quite good, but too boozy. My second batch was a bit on the sweet side. This batch was my third try and I was very happy with it. I heated up the Cabernet, cooking off some of its alcohol. The resulting sorbet balanced the grape and Cabernet flavours nicely without being boozy, the sweetness and texture seemed just right to me.

This sorbet isn't rock hard out of the freezer because despite boiling the Cabernet and water mixture, some of the alcohol remains in it.

1 cup Cabernet
1 cup water
2 tbsp cornstarch
1 12 oz container 100% juice concentrated frozen grape or raspberry juice
1-2 tbsp light agave nectar, (optional)

Combine the Cabernet, water and cornstarch in a saucepan. Whisk until the cornstarch is well combined, then set the mixture over medium-low heat and bring to a boil. Boil for about 2 minutes, whisking all the time, then remove the saucepan from heat.

Stir in the frozen concentrated juice until the juice has melted and combined with the wine mixture. Refrigerate for several hours or overnight.

Check to see if the mixture is sweet enough for you. It should be slightly sweeter to taste, as it will become less sweet as the sorbet freezes. Stir in the agave nectar, if necessary.

Process in an ice cream maker according to the manufacturer. Despite bringing the wine to a boil  for two minutes, there will still be some alcohol remaining, slowing down the freezing process. I left my ice cream machine on an additional 20 minutes or so.