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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!<\/em> by Pamela Sheldon Johns.<\/p>\n It\u2019s 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n \u00be cup sugar In a medium saucepan, combine the sugar and water; heat over medium heat, stirring, until the sugar dissolves. Set aside to cool.<\/p>\n In blender or food processor, pur\u00e9e the blackberries until smooth. Strain in a fine-meshed sieve to remove the seeds. Stir the pur\u00e9e into the cooled sugar syrup. Refrigerate for at least 2 hours until chilled.<\/p>\n 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. Recipe reprinted by permission of the author.<\/p>\n Visit the author’s website at FoodArtisans.com<\/a><\/p>\n *Food Safety Note<\/em>: The CDC recommends that consumption of raw or undercooked eggs<\/a> should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.<\/p>\n<\/a>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.<\/p>\n
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<\/p>\n<\/a><\/p>\nBlackberry-Sangiovese Sorbetto<\/em><\/h4>\n
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<\/p>\nSangiovese is the grape used to make Chianti. A young fruity wine, it is an interesting complement to berry sorbetti.<\/em><\/h6>\n
\n\u00bd cup spring water
\n4 cups fresh blackberries
\n1 egg white
\n\u00bd cup Sangiovese wine<\/p>\n
\nMakes 1 quart; serves 4<\/em><\/p>\n
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\nGelato! Italian Ice Creams, Sorbetti, and Granite<\/em><\/a>
\nby Pamela Sheldon Johns
\nPaperback: 112 pages
\nTen Speed Press (May 1, 2008)
\nISBN-10: 1580089232
\nISBN-13: 978-1580089234<\/p>\n
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