Cranberry-Rhone Sorbet with Honey Creme

I used a Chapelle-St.-Arnoux Cotes du Rhone in this recipe. It ranks low on the Rhones but that just makes it all the more delightful as a cooking wine, and a drinking while cooking wine. It retains its rich flavor when added to dishes, but is not priced out of range for the average chef.

This sorbet has one bag of fresh bright purple-red cranberries boiled down in 1 cup of water, 1 cup of wine, 2 tbls balsamic vinegar, 1 1/2 cups of sugar, and a 1/4 cup of orange juice which helps tone down the intensity of the tartness without masking the flavors from the Rhone.

Use a stick mixer to blend silky smooth. Allow to cool for a minimum of 30 minutes or until cool enough to pour into a cheesecloth strainer to eliminate seeds and skins.

Then pour into a large container suitable for freezing. Freeze for at least six hours.

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Although not shown, this is delicious when drizzled with a Creamed Honey. Creamed honey is just honey and a dash of cinnamon whipped on medium for 20 minutes. It’ll spread and pour like a dream.

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