Cheap wine and Ontario berries dripping with quality dark chocolate, or we'll just call it Strawberry Zinfandel Sorbet.
OK, so how is it that we are already in mid-August? How? When a friend handed me a couple tickets to The EX the other day, I had a little panic attack. The Ex is a sure sign that summer is on its way out. It feels like the summer that never really was, so any thoughts of the cooler months ahead are a little frightening.
Undecided weather aside, the berries and veggies have been plentiful and sweet. I love visiting the Farmers' Markets in and around the city. Fresh Wednesdays at Nathan Phillips Square is just a quick walk away and comes complete with live entertainment. Makes for a perfect lunch break!
A couple weeks ago, a visit to the market and a slight breakdown in communication between the mister and me, led to a kitchen filled with more strawberries than we could enjoy while still fresh. Some made their way into smoothies, cupcakes, buttercream, freezer bags and this sorbet.
Paired with a little yogurt, a touch of citrus and a generous serving of wine, this Strawberry Zinfandel Sorbet was born. And since strawberries and chocolate are totally long-time BFFs, a reunion outside of Valentine's Day was in order.
A couple test batches were made without the yogurt and although good, I wasn't crazy about the texture, so those were enjoyed via straws before this frozen batch came about. The yogurt, although it lightened the colour a little more than I would have liked, gave the sorbet a slightly smooth texture, while the Zinfandel added just the right amount of sweet/tart adult flavouring, without causing issues with freezing. A nice complement to the already sweet berries.
I liked it without any added sugar, but if your preference is a little sweeter, a bit of honey or sugar should do the trick. You can add that to the berries before pureeing.
Cool & Boozy:
Servings: 6
Ingredients
Sorbet
- 760 g strawberries 5 cups,
- fresh or frozen
- 60 g Greek yogurt ½ cup, plain
- Strawberry White Zinfandel
- 30 g lime juice 2 tbsp
- 2 g lime zest ½ tsp
- honey to taste optional
Magic Shell
- 180 g dark 1 cup, I use Callebaut, semi-sweet chocolate chips
- 27 g coconut oil 2 tbsp, I use Nutiva
- Sprinkles optional
Instructions
- Place hulled strawberries in a blender or food processor and blend until pureed.
- Add yogurt, lime juice, zest (and honey) and continue to blend for a few more seconds.
- Add the Zinfandel and pulse a couple times.
- Pour into a freezer-safe ceramic or metal dish and chill for 6-12 hours.
- Use an ice-cream scoop to serve.
To make the magic shell:
- Place the chocolate callets in a microwave safe dish. I used a flexible silicone measuring cup for easy pouring.
- Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
- Scoop sorbet into bowls and pour chocolate over the sorbet.
- The shell forms instantly and is best enjoyed immediately.
- Add some fun and colourful sprinkles and enjoy!
Notes
Tools & Equipment:
Blender or Food Processor Ice-Cream Scoop
Blender or Food Processor Ice-Cream Scoop
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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