We love fruit farms where you can grab some excellent seasonal produce. Or better to say, we love the idea of “pick your own”. That’s much more fun!
Having been living in Canada just for 3 years, we have already got our new tradition. We started with picking
some tons of apples and few pumpkins in 2013, and since that it’s a must fall entertainment. Oh boy, I should start thinking about apple recipes. What about apple and lavender, haha?
Plus, last year first time ever we picked some cherries in the Niagra region. That was a lot of fun, believe me! Picking cherries while outrageous downpour it’s an exciting event. We got soaking wet. We got something like 20 pounds of cherries too. Unfortunately, we weren’t able to repeat that this year because the cherry season abruptly finished.
However, we’ve got new experience this summer having picked some local strawberries. We did that at the beginning of July, when the season was almost over, so it was quite a long process to fill the containers. Plus, it was quite a sweltering day. On top of that, I didn’t feel that well. I thought my summer allergy had deteriorated cause I hadn’t been taking the medicine for a few days to have a rest from it. However, when we got home, I realized I caught a cold. That wasn’t really bad, but the scratchy throat, itchy eyes, and heavy head are never your good friends, right? By the way, while body temperature most of people increases during a cold, mine goes down. Let’s say, the normal body temperature is 37 degrees C. So if you have over 37 while having a cold, I will likely be having something around 35 or even below.
I told you – I’m an abnormal guy!
That’s why I didn’t want to cook even though I was planning a few stunning things with the strawberries.
The only one thing I wanted was to eat those berries:) Just kidding. I didn’t want that either.
I’ve got a good approach to getting over my colds, though. As soon as I feel I’m about to get it or it has just started, I hit the gym. I don’t mean you should go there if you have any severe symptoms and you’re sneezing and coughing every two seconds. But if you’re not that contagious, why not.
That helps me, at least. So, the next day I did that even though it was quite a challenge. That might have been one of the hardest time in the gym I ever had. But on the other hand, I felt much better. I felt that better that I might or might not have eaten a few pounds of the strawberries. Not sure. It was definitely a blackout. But the truth is while I was having the blackout, one large container just disappeared.
The next day I got my treatment in the gym once more. Well, that may be not a perfectly medical approach, but I believe if it helps you – that helps, right?
Anyway, by Tuesday I had almost got over my cold and I was ready to go into the kitchen! I’ve already shown you the recipe for Zucchini soup I made those days. And I immediately needed to use up the remaining strawberries. I told you I might have had a few blackouts:)
Perhaps, I was still a bit delusional, but I wanted some alcohol. I mean, I wanted it in my recipe. Haha, what did you think? Strawberry sorbet always is a good idea! A couple years back I made Strawberry Red Wine Sorbet, and it turned awesome!
Basically, everything was set up.
When I did it the first time, I made the fruit sugar syrup and let the alcohol burn out a bit. Nowadays, having the ice cream maker, everything is simpler. I just blend all the ingredients and throw them into the ice cream maker, and that’s all. I even don’t need to use sugar. Perhaps, just a touch, for the texture. And sure, I didn’t bother burning out the alcohol either.
Opt for wine of your taste. Since we got the beautiful sweet and fragrant berries, I chose the dry wine, with the distinctive flavor. If you have watery strawberries or not really sweet, you can grab a wine high in sugar or even fruit one. In fact, you can even substitute it for sparkling wine and get a cocktail version. Or take peaches instead of strawberries to indulge yourself kind of Bellini sorbet….but this is definitely the another recipe, haha. Or just for any case, pears and white wine are the great friends for sorbet! Or mojito sorbet….Mmm. Stop it, Ben!
But for now, make this Strawberry Red Wine Sorbet. I’m almost begging you.
You won’t be disappointed!
What about you, friends? Have you ever incorporated any alcohol in sorbet? Do you practice any sport activities as a remedy against a cold? Have you picked your fruit and berries this summer?
Have you ever incorporated alcohol in sorbet? Not yet? Perhaps, this summer is the right time to do that. Strawberry Red Wine Sorbet is a refreshing and delicious dessert!
- 2 pounds fresh strawberries (850-900 gr)
- 2 cups red wine (I used Cabernet Sauvignon)
- 3 tablespoons powdered sugar
- Just combine all the ingredients in a cup of your blender and process until nice and smooth.
- Place the puree in the cup of the ice cream maker and make sorbet as recommended in the manual, for about 25 minutes.
- Transfer the sorbet in a container and place in the freeze, for about an hour or longer, for the desired consistency.
Adding a lot of wine makes this sorbet soft - you won't get a really solid consistency. You can always substitute a part of the wine for water (2 cups of wine means quite a strong flavor!) If you don't have an ice cream maker, put the puree in a container and place in the fridge. As soon as the mixture has started to cover with ice (that should happen in 40-60 minutes), start mixing it with a whisk or a fork every 20-30 minutes, to prevent the sorbet from having the icy consistency. Ideally, once or twice mix it in a blender as well. havocinthekitchen.com