Blackberry-Sangiovese Sorbetto
My new ice cream machine has rendered the process of making ice cream, gelato, sorbetto and other frozen desserts very simple. I have been making so many, I haven’t had the time to put them up for everyone to enjoy. With summer on the wane, I figured I’d better get the recipes up soon.
A couple of weeks ago I returned home from the market with several pounds of plump blackberries. Dark and heavily perfumed, the berries were so sweet and flavorful I knew they deserved more than my basic berry sorbetto treatment. I remembered a recipe I had seen for Blackberry-Sangiovese Sorbetto in Gelato! by Pamela Sheldon Johns.
It’s not a new book. It was first published in 2000, but every recipe – from Mascarpone Gelato to Blood Orange-Campari Sorbetto along with specialty treats – remains as timely and tempting as ever. The book could have been written yesterday. With an enlightening overview of the history of frozen desserts, technical information, and a discussion of the best places for gelato in Italy, this is a must for any lover of Italian frozen treats.
I opened the slim volume, read the recipe and knew I was home free. Thank heavens for a well stocked wine cabinet. With a bottle of Volpaia Indue Toscana in hand I got busy. This wine is actually half Sangiovese and half Cabernet Sauvignon. With loads of plum, blackberry, and black dark cherry it was a harmonious match for the sugary blackberries. You may see other wines that are half Sangiovese and half Merlot. Many of those would also be wonderful. If you are at a loss, show the recipe to your wine seller. He’ll be able to recommend a bottle. Don’t worry about using just a half cup of the wine. You can drink the rest with dinner.
The deep purple color of this sorbetto is positively seductive, and the fresh flavor of uncooked blackberries and the heady wine deliver icy adult flavor. Be sure to make the base at least 2 hours before you plan to churn it. (I like to make the base the day before.) With a good long chill, and this is especially true with added spices or liquor, the flavors will have ample time to marry and mellow. Churn the base until you have a consistency that is just pourable, like a thick smoothie. If your churn it too long, the finished sorbetto will be fluffy, and you won’t be able to make a good scoop. It will still taste great, but the consistency will not be right.
The recipe calls for an egg white* to help stabilize the sorbetto and lend a creamy consistency. I omitted the egg white, and the sorbetto was still an absolute delight. The alcohol prevented its freezing too hard, and since I knew we’d consume this within a day, I had no need for the preservative properties of the egg white. Because homemade desserts do not have commercial stabilizers, they are best consumed within a day or two of being churned.
Blackberry-Sangiovese Sorbetto
Sangiovese is the grape used to make Chianti. A young fruity wine, it is an interesting complement to berry sorbetti.
¾ cup sugar
½ cup spring water
4 cups fresh blackberries
1 egg white
½ cup Sangiovese wine
In a medium saucepan, combine the sugar and water; heat over medium heat, stirring, until the sugar dissolves. Set aside to cool.
In blender or food processor, purée the blackberries until smooth. Strain in a fine-meshed sieve to remove the seeds. Stir the purée into the cooled sugar syrup. Refrigerate for at least 2 hours until chilled.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until partially frozen. Add the egg white and continue to freeze until firm. Add the wine and continue to freeze until firm again.
Makes 1 quart; serves 4
Recipe reprinted by permission of the author.
Visit the author’s website at FoodArtisans.com
Gelato! Italian Ice Creams, Sorbetti, and Granite
by Pamela Sheldon Johns
Paperback: 112 pages
Ten Speed Press (May 1, 2008)
ISBN-10: 1580089232
ISBN-13: 978-1580089234
*Food Safety Note: The CDC recommends that consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Note: You can click on any picture for a larger image, and to see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Saturday, August 31st 2013 at 4:07 pm |
Your new ice cream/gelato maker looks like a beauty. Is it a Breville or another manufacturer.
Saturday, August 31st 2013 at 4:10 pm |
Ciao Val,,
It’s a Breville, and it is indeed a beauty. I’ve had it since mid-July, and I’ve given it quite a workout. I’m going to write about it in a couple of weeks, but the long and short of it is I am very pleased. Thanks for stopping by!
Saturday, August 31st 2013 at 4:10 pm |
Questo è un sorbetto originalissimo, gustoso e raffinato! Complimenti, una meraviglia!
Saturday, August 31st 2013 at 4:26 pm |
Grazie, Ely!
Adoro questo sorbetto. La ricetta è semplice e delizioso, con un sapore pulito.
Saturday, August 31st 2013 at 5:09 pm |
Adri. This sorbetto sounds delicious and very refreshing and what a great color to use this Labor Day weekend
Saturday, August 31st 2013 at 5:14 pm |
Hi Anthony,
The color is astounding, isn’t it? This was so good. I was floored at how much flavor the wine added. As I say to Bart when I make something I like “I’d pay money for this.”
Saturday, August 31st 2013 at 6:09 pm |
Adri, My husband and I are drooling over your picture, he just said to me, and I quote, ” Do you have any idea what that must taste like? it looks amazing!” I totally agree!
Saturday, August 31st 2013 at 6:31 pm |
Thanks, Marie,
I hope you try this. It really is superb. My husband Bart took the photographs. It’s good to have a “staff photographer” in the house.
Sunday, September 1st 2013 at 3:21 am |
Wow, This looks gorgeous!! I have to give this a try, especially since it is still warm out, it looks so refreshing!
Sunday, September 1st 2013 at 7:04 am |
Hi Alessandra,
I hope you enjoy it!
Sunday, September 1st 2013 at 3:57 am |
Great post! It looks very yummy 🙂
Sunday, September 1st 2013 at 7:04 am |
Ciao Paola,
It’s from Pamela – so we know it is great!
Sunday, September 1st 2013 at 7:29 am |
un gelato veramente speciale fatto con un vino che mi piace tantissimo, complimenti Adri, bellissimo post! Buona domenica !
Sunday, September 1st 2013 at 7:38 am |
Ciao Chiara,
Grazie, spero che lo provi! Buona somenica a te!
Sunday, September 1st 2013 at 12:41 pm |
This reminds of the deliciously dark sorbets I enjoyed last summer in Europe. Just can’t find them here which is why your talent for making them comes in handy! I may have to get your brand of maker as I don’t think my freezing canister method will stay up to the refreezing of the sorbetto the way these need.
Sunday, September 1st 2013 at 1:14 pm |
Hi,
These dark ones really are wonderfully seductive. You are right about a new machine. I used to use a KitchenAid attachment, and it would have provided insufficient cooling time for the sorbetti I have been making.
Sunday, September 1st 2013 at 2:28 pm |
Oh Adri – I am enchanted with this sorbetto – the flavor must be sensational. The color is indeed seductive. I can’t wait to try this. Bart’s photos are all so gorgeous, but I really like the one of the spoons all splayed out. How lucky to have a house photographer!
Sunday, September 1st 2013 at 8:58 pm |
Ciao Linda,
This was wonderful – a classic example of how wine can lift the flavor of something. The base was great, but the flavor was multiplied a thousandfold after the addition. Leave it to Pamela to rock the sorbetto. And she has her own Poggio Etrusco organic sangiovese! How cool is that? I will pass the kudos on to “my house photographer.” I love that term!
Sunday, September 1st 2013 at 3:04 pm |
This blackberry sorbetto looks devine! Intrigued by the wine.
Sunday, September 1st 2013 at 8:59 pm |
Benvenuto!
I’m glad this one caught your eye. It’s a perfect end of summer treat.
Sunday, September 1st 2013 at 8:46 pm |
This sorbetto looks heavenly, Adri! It really is fine restaurant quality. I do not own an ice cream machine, as yet, but if I ever purchase one I will buy this cookbook!
Sunday, September 1st 2013 at 9:00 pm |
Hi Pat,
Thank you. I have been enjoying me new ice cream machine, and I remembered this recipe. It is great, and this book is a treasure.
Monday, September 2nd 2013 at 1:32 am |
Adri, these are the most fabulous pictures that I have seen in a very long time of a sorbetto. I absolutely adore the deep dark burgundy color in your pictures and the amazing texture that your sorbetto has – to die for. My dear, I so envy you (in a really good way) for your wonderful ice cream maker!
Take good care and have a wonderful Labor Day today!
Monday, September 2nd 2013 at 6:41 am |
Hi Andrea,
Thanks for the kind words. My husband, Bart, is my house photographer. When I started this several years ago I took the photographs. I often asked Bart for advice and assistance, and over time he became quite involved. Now it is a joint enterprise!
Monday, September 2nd 2013 at 7:55 am |
You’re my hero! This looks magnificent and your house photographer did an incredible job:)
Monday, September 2nd 2013 at 9:24 am |
Hi Laney,
Thanks. I’ll pass the word on to Bart!
Monday, September 2nd 2013 at 12:38 pm |
What a spectacular color! And I’m certain the flavor is just as wonderful!
Monday, September 2nd 2013 at 1:03 pm |
Ciao Liz!
Yes, the color blew me away too. Thank you for the kind words, and thanks so much for visiting my site. Alla prossima!
Tuesday, September 3rd 2013 at 1:11 pm |
You are right about the color. I am going to seek out a cashmere sweater in that exact hue. It’s bound to get chilly in LA (right??). GREG
Tuesday, September 3rd 2013 at 5:42 pm |
Hi Greg,
That would be a fabulous sweater. Loro Piana, perhaps? With a sweater like that, who cares if it is cold.
Tuesday, September 3rd 2013 at 3:57 pm |
My cousin was married a few years ago and I gave him and his new wife an ice cream maker and this very book since they honeymooned in Italy. Now I am sorry that I gave it to him and didn’t keep it for myself! Oh well, I guess I’ll just have to get my own copy.
Tuesday, September 3rd 2013 at 5:42 pm |
Hi Karen,
It is wonderful book. Grab a copy for yourself. You will be glad you did. Thanks for stopping by!
Tuesday, September 3rd 2013 at 11:03 pm |
Hi Adri,this is a very welcome recipe.I live on the fringes of a massive park and as a result I have an astonishing amount of blackberries.I’ve already prepared jam,vodka for Xmas for my neighbours and ice cream.This sorbet will be next on the list,methinks!
Thank you!
Wednesday, September 4th 2013 at 7:52 am |
Ciao Edith,
How wonderful! Blackberries all for the picking. I hope you enjoy this!
Thursday, September 5th 2013 at 5:16 am |
HI Adri! thank you for stopping by and leaving a lovely comment on our site! I have been to yours since then and I love your talents in writing and photography not to mention your recipes as well!
This sorbet is wonderful and one I would definitely try this Fall. Thanks for another great recipe!
Thursday, September 5th 2013 at 6:54 pm |
Ciao!
It was my pleasure to have visited your site, and I am so glad to see you here. Thanks for the kind words. I hope you enjoy the sorbetto. Alla prossima!
Thursday, September 5th 2013 at 7:10 am |
Ciao Adri che colore meraviglioso questo sorbetto!
Un ottimo modo per usare quel bicchiere di vino che avanza sempre e non sai più come inmpiegare 🙂
Buona giornata e a presto
Sonia
Thursday, September 5th 2013 at 10:00 am |
Ciao Sonia,
Grazie. Il colore è davvero strepitoso. Adoro questo sorbetto. Spero che lo provi.
Thursday, September 5th 2013 at 9:05 am |
Love the intense color of your sorbetto. I don’t have an ice cream maker but it is a dish like this that makes me wish I did.
Thursday, September 5th 2013 at 10:01 am |
Hi Karen,
Thanks. The color is something! And the taste is great. I hope all is well.
Saturday, September 7th 2013 at 10:33 am |
Adri, this has to be one of the most beautiful, vivid, and deeply colored sorbetto! Takes me right back to my visit to Italy! I need to get my hands on that cookbook for gelato that you’ve shown and use it in my ice cream machine as well!
Grazie mille,
xo
Roz
Saturday, September 7th 2013 at 12:45 pm |
Ciao Roz,
Thanks, Roz. I’m glad you like the color. It just bowled everyone over. In fact, Greg from SippitySup says he’s going to get a cashmere sweater in that color, and I think that is a darn good idea. I hope you enjoy Pamela’s book. She is an authority on Italian food. She was a well known food writer, teacher and cookbook author when she lived here. Twenty years ago she moved to Tuscany, and is now a well respected authority on Italian food. Her books are all wonderful. You will enjoy her book Gelato! Another must read from her is Cucina Povera, the culmination of years of cooking, living and working in Tuscany. You can read my review here. I’m so glad you stopped by! Alla pprossima!
Saturday, September 7th 2013 at 1:17 pm |
And what a beautiful presentation in those pretty verrines/ glasses.
Saturday, September 7th 2013 at 2:52 pm |
Hi Monique,
Welcome, and thank you!
Saturday, September 7th 2013 at 5:27 pm |
Ah – finalmente! A sorbetto that is made with wine too! Genius! I have to get that book as well. Great recipe and love all the ingredients, and the color is fabulous! Wonderful!
Un bacio!
Saturday, September 7th 2013 at 6:11 pm |
Ciao,
Yes, with wine, and the credit all goes to Pamela Sheldon Johns. The book is a treasure, and I hope you purchase a copy. You will love it.
Sunday, September 8th 2013 at 7:58 am |
Oh, this sounds so good too. It\’s almost 100 here in LA, all week, these ice creams and sorbets hit the spot.
Adore this little engraved glass that you serve the sorbetto in…
LL
Sunday, September 8th 2013 at 8:55 am |
Hi Lori,
These frozen desserts do hit the spot in this weather. My sister found those tiny glasses, and no one knows where they came from. I keep hoping a reader will recognize them and tell me they are from – a ship or hotel or something. Until then, they will remain a mystery.