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Roast Strawberries and Reduce Wine for the Sweetest 5-Ingredient Sorbet
Preheat oven to 300°F. Toss together strawberries, 1/4 cup sugar, and salt in a large bowl until evenly combined. Spread in an even layer on a large rimmed baking sheet lined with aluminum foil. Roast in preheated oven, stirring occasionally, until strawberries are softened and deepened in color and juices just begin to thicken, about 1 hour.
Ingredients
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2 quarts fresh strawberries, hulled (about 8 cups)
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3/4 cup granulated sugar, divided
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1/2 teaspoon kosher salt
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1 1/2 cups (12 ounces) Pinot Noir, divided
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2 tablespoons fresh lemon juice
Directions
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Preheat oven to 300°F. Toss together strawberries, 1/4 cup sugar, and salt in a large bowl until evenly combined. Spread in an even layer on a large rimmed baking sheet lined with aluminum foil. Roast in preheated oven, stirring occasionally, until strawberries are softened and deepened in color and juices just begin to thicken, about 1 hour.
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Meanwhile, combine 3/4 cup wine and remaining 1/2 cup sugar in a small saucepan, and cook over medium, stirring often, until mixture reduces to 3/4 cup, 6 to 10 minutes. Remove from heat. Set reduced wine mixture aside, uncovered, until ready to use.
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Transfer roasted strawberries and any juices to a blender, and add reduced wine mixture and lemon juice. Secure lid on blender, and remove center piece to allow steam to escape; place a clean towel over opening. Process until smooth, about 30 seconds. Pour mixture through a fine wire-mesh strainer set over a medium-size heatproof bowl, pressing to extract liquid; discard solids. Stir in remaining 3/4 cup wine. Cover with plastic wrap, and refrigerate until completely chilled (an instant-read thermometer should register about 40°F), at least 12 hours or up to 24 hours. (Alternatively, to make and churn the sorbet the same day, transfer sorbet base to a large metal bowl and set over an ice bath. Let stand, whisking frequently and refreshing ice as needed until cooled to at least 40°F.)
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Stir chilled strawberry mixture, and pour into the freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions for a soft-serve consistency. Spoon into a 1 1/2-quart freezer-safe container; cover with plastic wrap, pressing the film to the surface. Freeze until firm, about 4 hours.