Strawberry – Cabernet Sorbet

Betty Crocker Cooking with American Wine

1 pint strawberries (Is that the same as a double-sized plastic thingamajig that you can buy at the market??  Hope so.)

½ cup sugar

2 tablespoons lemon juice

2 cup Cabernet Sauvignon or dry red wine.

Place strawberries, sugar and lemon juice in a food processor work bowl fitted with steel blade, OR  in blender container.  (I opted for the latter as this chef 101er only knows how to clean a food processor, not USE one.) Cover and process until smooth.  Stir in wine.  (As I opted for the blender method, I added the wine in with the rest of the ingredients.  My mixture bubbled, but it looked pretty like that.)

Pour into ungreased square baking dish, 8 by 8 by 2 inches.  Freeze until firm, at least 8 hours.

Let stand at room temperature for  5 minutes before serving. (When you go to serve, scrape with ice cream spoon so that mixture is easy for your guest to spoon.  If you serve in chunks, prompt them to smash it themselves.  I garnished with peach-colored rose petals and served in antique glasses.)

6-8 servings.  (I had leftovers – and so glad that I did!)

This dish was recommended as a dessert, or as a between course palate cleanser.   Made me want to try to make it again but with a blend of New Zealand Sauvignon Blanc with kiwi or peaches…it was THAT good.)