Perry's Reserve Cabernet Sorbet Recipe
Make Perry's Reserve Cabernet Sorbet Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cabernet base
Optional finishing
Method
Prepare simple syrup
Make syrup
In a small saucepan combine 1 cup water, 1 cup granulated sugar and 2 tablespoons light corn syrup. Warm over medium heat, stirring occasionally until the sugar fully dissolves and the mixture just comes to a gentle simmer (do not boil vigorously). Remove from heat as soon as the sugar is dissolved and the syrup is clear, about 3–4 minutes.
Allow the syrup to cool for 10 minutes, then stir in 2 tablespoons fresh lemon juice, 1 teaspoon finely grated lemon zest and a pinch of fine sea salt. Cooling slightly keeps alcohol from evaporating excessively when combined with the wine.
Combine with wine & chill
Mix wine and syrup
Pour 3 cups Cabernet Sauvignon into a large bowl or measuring pitcher. Slowly whisk the slightly cooled syrup mixture into the wine. Taste and adjust: the sorbet should be bright but not overly sweet; add up to 1 tablespoon additional sugar syrup or 1 tablespoon more lemon juice to balance if desired.
Cover the mixture and chill in the refrigerator until thoroughly cold, at least 2 hours (overnight is fine). Chilling improves texture and reduces churn time.
Churn and freeze
Churn
Set up your ice cream maker according to manufacturer instructions. Pour the chilled Cabernet mixture into the frozen ice cream maker bowl and churn until the sorbet has thickened to a soft-serve consistency, about 20–30 minutes depending on your machine.
Ripen
Transfer the churned sorbet to a shallow, airtight container. If using, drizzle 1 tablespoon Perry's Reserve Cabernet over the sorbet and gently fold once to create a marbled effect (this adds aroma but will soften texture slightly). Smooth the surface with a spatula, press a piece of plastic wrap directly onto the sorbet surface, and freeze until firm, at least 4 hours or up to 24 hours for best texture.
Serve
Remove the sorbet from the freezer 5–10 minutes before scooping to soften slightly. Scoop into chilled dessert glasses or small bowls.
Garnish each serving with a small mint leaf and a light dusting of grated dark chocolate if desired. Serve immediately.