RASPBERRY–MALBEC SORBET

 PREPARATION TIME: 15 MINUTES

 COOKING TIME: 5 MINUTES

 REFRIGERATION TIME: 1–2 HOURS

MAKES 1 LITRE (35 FL OZ/4 CUPS)

BASE INGREDIENTS

200 ml (7 fl oz) water

400 g (14 oz) raspberries

200 ml (7 fl oz) Malbec wine, chilled

DRY INGREDIENTS

200 g (7 oz) caster (superfine) sugar

5 g (¹/₈ oz) sorbet stabiliser (optional)

Mix the sugar with the stabiliser, if using. Bring the water to a boil in a saucepan. Remove from heat. Add the dry ingredients in a steady stream, stirring until the sugar has dissolved.

Pour the syrup into a bowl and allow to cool completely in the refrigerator for 1–2 hours, or until chilled.

Purée the raspberries in a blender or food processor with the syrup and the malbec. Push the mixture through a sieve to remove the seeds if desired.

Churn in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.

MALBEC

Malbec is a variety of red wine that’s very common in Argentina, and it goes particularly well with berries. It can be found in liquor stores.