Sorbet Au Cabernet

Fresh red grapes crushed and strained through cheesecloth give this sorbet a vibrant, jewel-toned color and a deep fruit flavor that bottled juice can’t touch. Mixed with Cabernet Sauvignon and lemon juice, then churned in an ice cream maker, it freezes into a smooth, wine-forward dessert that feels genuinely elegant.

The simple syrup base dissolves sugar into wine and water, and simmering for five minutes concentrates the wine flavor slightly while cooking off just enough alcohol to let the sorbet freeze properly. Too much alcohol and the mixture won’t set firm.

Served over thinly sliced kiwi, the deep purple sorbet against the bright green fruit makes a striking plate. The kiwi’s tartness also plays off the sweetness of the sorbet beautifully.

This is best eaten within 24 hours of churning. Sorbets without stabilizers lose their silky texture quickly and turn icy in the freezer.

Chef Tips

• Squeeze the cheesecloth hard. You need a full 2 ½ cups of juice, and grapes hold onto a lot of liquid. Twist the cloth tight to get every drop.
• Chill the syrup completely before adding the juices. Warm syrup melts the ice cream maker’s bowl and you end up with slush instead of sorbet.
• Taste the base before churning. It should taste slightly too sweet, because freezing dulls sweetness significantly.

Variations

• Green grape version: The recipe suggests green seedless grapes as a substitute. The color shifts to golden and the flavor turns lighter and more floral.
• Sparkling wine float: Scoop the sorbet into a champagne flute and top with prosecco for a stunning cocktail dessert.
• Berry blend: Add a handful of fresh raspberries to the grapes before crushing for a berry-wine depth.