I have to admit I was tempted to play with this recipe. I have made it for a long time and look forward to it when fresh strawberries are in the market. I was tempted to simmer fresh dill in the red wine syrup to seep its essence then discard the leaves to leave just a footprint that it was there. I resisted.
Instead I made this gorgeous pink red beauty and snipped some dill flowers for the top. It worked. The scent nearby of dill when you took a spoonful of the granite did the same thing. Amazing. The next bite had some of the dill fronds with the granita that combined into a delightful surprise. Green and pink flavors on my palate at once.
This simple recipe takes only four ingredients: fresh strawberries, sugar, wine and lemon juice.
First you hull strawberries and cut them in quarters. Then you warm up the red wine and sugar and stir until you get a clear syrup.
Then you pour the wine syrup over the strawberries, chill for 1/2 an hour, then puree and add to your ice cream maker.
This divine concoction than can be placed in the freezer to firm up. I also did half of the recipe by pouring the puree into a container and slipping it directly into the freezer without putting it through the ice cream machine.
The sorbet from the ice cream machine was very smooth and nice. But the mixture I did not put in the machine came out with more character, an icy chunky granite that still had bits of the strawberries intact and luscious. Next time I might try a bit more red wine and see how it tastes. But as usual this dessert hits all the right spots on a hot summer evening when fragrant local strawberries are in season and a snip or two of dill blossoms are available.
Strawberry Red Wine Sorbet
1 cup dry red wine
2 pounds fresh strawberries, hulled and quartered
1 2/3 cups sugar
1/4 cup fresh lemon juice
1. Put the strawberries in a large bowl and gently toss them with the lemon juice.
2. Pour the wine and sugar into a sauce pot and warm up. Begin stirring and let the mixture cook while you are stirring until the sugar dissolves.
3. Remove from the heat. Pour the wine syrup over the strawberries and gently toss to coat. Pour the strawberry mixture into a blender and puree. Chill in the refrigerator for half an hour.
4. Pour the strawberry wine puree into your ice cream maker and freeze according to the manufacturer’s instructions. (At this point, you can also forget this step and pour the puree directly into a container and freeze, stirring a couple of time every hour or so).
5. Serve when ready. Enjoy!