Raspberry Cabernet Sorbet

I think it has been the hottest summer ever.  Over the weekend Chris and I had tons of great ideas - we were going to go for a hike with the dog, paddleboard on the lake, and maybe end the day dine alfresco and hit up the outdoor patio of our favorite wine bar.  I had been out of town with my girlfriends the weekend before so we wanted to get some fresh air and enjoy a just-him-and-me date night.   That soo didn't happen - why? Because it was ungodly hot in Charlotte with 500% humidity.  It hurt to breathe outdoors.  So instead we ended up going to the movies and drinking wine indoors :)  Nothing is better than sitting, indoors and drinking wine!!  Outdoor activities?  Nope, not in this heat!

So this dessert is absolutely perfect for this time of the year and very easy to make.  It combines two of my favorite things - red wine and icy sorbet.  This sorbet is different than the typical sorbet as it contains some dairy, but the ingredients easily come together and you end up with a bright and delicious berry sorbet.  The cabernet adds a nice layer of flavor and also helps break down the raspberries.  Next time you are craving a cool and refreshing treat I highly recommend you try this boozy sorbet!

Ingredients
recipe by Mark Bittman

12 oz frozen raspberries
1/2 cup non-fat plain yogurt
3 tbsp sugar
3 tbsp cabernet sauvignon

What the mixture looks like right before you add the final tablespoon of wine

Method

All you need to make this is a food processor!  Combine the raspberries, sugar, yogurt and 2 tablespoons of wine and process for 2-3 minutes.  Add the additional tablespoon of wine and process for another 1-2 minutes, but make sure the sorbet doesn't liquify from over processing.  I think the sorbet needs about 1-2 hours in the freezer to firm up, but you can serve immediately if you need to.  Stay cool and enjoy!