Merlot Sorbet for Dessert??! Oh yeah!

A refreshing change for these hot summer days!
Get out the ice cream makers, the rock salt, and a bottle of Merlot. Churn yourself up a batch of sorbet. I doubled this recipe. You will want to also. There's even a glass of wine left over for the cook! Stay cool these summer days with Merlot sorbet. Next time maybe I'll try a nice bottle of zinfandel.




Merlot Sorbet Recipe - from The New Basics Cookbook by Julee Rosso & Sheila Lukins
3 cups water 1-1/2 cups sugar 1-1/4 cups Merlot or Beaujolais wine
1. Combine the water and sugar in a saucepan and heat to a simmer. Cover, and simmer 5 minutes. Stir in the wine, and set it aside to cool to room temperature.
Then refrigerate it, loosely covered, until chilled, a minimum of 2 hours.
2. Freeze in an ice cream maker according to manufacturer's directions. (For a granite, free the mixture in your freezer. Place it in a shallow pan and freeze for 4 to 5 hours, checking the consistency and whisking, once every hour, until smooth.
When it is slush-like, transfer it to a serving bowl and refrigerate for 30 minutes; then serve.) Makes 5 cups