Tart and sweet blackberries play off dark, tannic, full-bodied cabernet in a sophisticated flavor combination. This elegant sorbetto has attracted a lot of press attention, became the number-one-selling sorbetto in our San Francisco store, and won a sofi award. To make Blackberry Sorbetto without the wine, simply omit the cabernet. Pour the wine into a medium saucepan and place over medium heat. Simmer until reduced to 1 cup, about 10 minutes. Remove from the heat, and let cool completely. Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
Reprinted with permission from The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home by F.W. Pearce and Danilo Zecchin, copyright © 2010. Published by Clarkson Potter. Photo credit: Iain Bagwell © 2010.
*** This recipe has been featured in the 15th issue of Desserts Magazine.
The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home by F. W. Pearce and Danilo Zecchin
Hardcover: 176 pages
Publisher: Clarkson Potter (May 11, 2010)
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