Sorbets main page

Apricot sorbet
Champagne sorbet
Chocolate-orange sorbet
Fluffy strawberry sherbet
Fruit sorbet
Granite with red wine
Kiwi sorbet
Lemon sorbet in lemon shells
Lemon sorbet
Mango sorbet
Orange sherbet
Orange sherbet bombe
Plum raspberry sorbet
Rhubarb-strawberry-banana sorbet
Sorbet "doudou" a la maracudja
Strawberry daiquiri sorbet
Strawberry-orange sherbet
Watermelon sorbet

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

1 cup water
1 cup sugar 1 bottle (75 cl ) red wine (cabernet Sauvigon or Zinfandel)
Juice of 1 orange
Juice of 1 lemon
6 fresh mint leaves

In a medium saucepan, boil water and sugar. Stir to dissolve. Transfer to a bowl. Cool. Add wine and juices. Pour into a shallow dish.
Place in the freezer compartment. When mixture starts to set, stir with a spoon every 15 minutes until it is iced.
Fill cold wine glasses with the granite. Decorate with mint leaves.

To make red wine jello:
Add 1 envelop of unflavored gelatin dissolved in 1/4 cup of cold water to the warm mixture. Allow to set in the refrigerator.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.