It goes without saying that a weekend in Walla Walla without wine is–well, simply not possible. Big Papa and I sipped our way east, west and south of the city, trying a dozen grape varietals from Rousanne to Barbera at a smattering of the (now over 200!) region’s wineries.
I normally don’t drink much during the week, and certainly never before noon. Somehow this falls by the wayside when Big Papa and I go on our wine tasting weekends. Suddenly swilling a glass of Syrah at 11:00 a.m. seems perfectly normal.
Of course, staring down a Cabernet while I still have coffee in my cup is a bit surreal. But that’s exactly what we did when the B&B where we were staying served up Blackberry Cabernet Sorbet for the “dessert” portion of our breakfast.
As if having dessert at breakfast wasn’t decadent enough, here we were dipping our spoons into a sorbet so deeply purple and lusciously flavored with wine, that I considered postponing our morning wine tasting to indulge in a few more scoops.
It was delicious, really delicious. I decided right then and there I wanted more. So guess what’s going to be on the dessert menu at our house this coming weekend?
Blackberry Cabernet Sorbet
Adapted from StarChefs
Yield: 1 pint
- 1 cup water
- ½ cup sugar
- ¾ cup Cabernet wine
- 2 cups blackberries
- 2 teaspoons lemon juice
- 1 egg white, whipped (or product like Egg Beaters Egg Whites)
- In a bowl of cold water, gently clean the blackberries. Be sure to remove all debris and any soft or discolored berries.
- Combine the berries, water, sugar, lemon juice and wine in a food processor or blender. Process or blend mixture until smooth. Add the whipped egg white and stir until thoroughly blended. Chill mixture.
- Freeze (churn) cooled mixture in an ice cream machine, according to the manufacturer’s directions. Garnish with fresh edible flowers (Violas or Pansies come to mind) or herbs (mint, lemon balm).
Want to dish up more deliciousness? Check out Wanderfood Wendnesday!