This light, refreshing sorbet is a good dessert to serve after a substantial main course.
- 1 cups red wine (I used Merlot)
- 1 cup sugar
- 3 cup water
- 1 Tbsp. freshly squeezed lemon juice
Combine the water and sugar in a saucepan and heat to a simmer. Cover, and simmer 5 minutes, until sugar is dissolved. Stir in the wine, lemon juice and set it aside to cool to room temperature.
Freeze the mixture in an ice cream maker according to manufacturer’s instructions. Transfer the mixture to a freezer-safe container and freeze for at least 3-4 hours.
If you do not have an ice cream maker, pour the mixture into a metal or plastic freezer container and freeze until softly set, about 3 hours.
Remove from the container and chop coarsely into 3-inch pieces. Place in a food processor and process until smooth. Return the mixture to the freezer container and freeze again until set. Repeat this freezing and chopping process two or three times, until a smooth consistency is obtained.
Serve in scoops, decorated with herbs.