Want your booze ice-cold? Look no further than this Raspberry Moscato Wine Sherbet! Tart raspberries and wine are frozen for a deliciously boozy treat!
Raspberry Moscato Ice Cream
Song that is giving me life today: Turn Your Lights Down Low – Bob Marley
It’s been a rough week. We need some self-care and booze. Lots and lots of it. I’ve been trying to take a break from the news. It’s not working. The news is errwhere. What I aim for is short bursts of news and I take my wins where I can get them.
Flow with me – Let’s talk about how five cups of wine were added to this Raspberry Moscato Sherbet.
Don’t look at me like that. I’m living on 2017-adjusted terms. And that means copious amounts of booze.
It means booze in my booze.
In a glass made of booze.
This sherbet. I reduced three cups of wine for about an hour giving me about a cup of some super strength flavored wine. Not quite syrup, yet no longer as fluid. Reduced.
I had some raspberries past their prime in my fridge.
With some sugar and 16 fluid ounces of wine, I made a fruity wine syrup. I flavored it with a bit of vanilla extract and to make sure this sherbet woud freeze – Gelatin. If you’re vegetarian or vegan – Go ahead and omit. Note your sherbet won’t freeze-freeze. A touch of heavy cream gives this sherbet the creaminess of ice cream without the full fatty goodness.
I churned it in my trusty ice cream maker and then allowed it to freeze in m’ freezer for a few hours.
The moscato flavor is strong. Very wine-y, and bursting with the tartness of summer raspberries.
This sherbet should be enjoyed as often as needed. It won’t get you drunk, or even tipsy. Or perhaps I’ve developed a tolerance for booze.
Raspberry Moscato Ice Cream
For the moscato wine reduction
- 3 cups Moscato wine
For the moscato wine raspberry sherbet
- 8 ounces Raspberries
- 1 ¼ cup Granulated sugar
- 2 cups Moscato wine
- 1 package Unflavored gelatin I used Knox
- ½ teaspoon Vanilla extract
- ¼ cup Heavy cream
- Add moscato wine to medium heavy bottomed saucepan. Reduce for about one hour over low heat until the wine has been reduced to about 1 cup. Remove from heat. Transfer reduction to a measuring cup and allow to cool completely. Add the raspberries and granulated sugar to a blender. Blend the mixture on high until combined. Strain and discard the seeds. Place the raspberry puree, wine, and gelatin in a medium saucepan. Bring to a boil over medium/high heat. Reduce the heat to low and simmer the mixture for no longer than five minutes. Any longer than that and the sugars will caramelize and muddy the wine and raspberry flavor. Remove from heat and allow to cool completely. Stir in the vanilla extract and heavy cream and pour into your ice cream maker. Freeze according to manufacturer’s instructions. Transfer the ice cream to a freezer safe container with a tight-fitting lid and place in the freezer to solidify. Notes: Due to the alcohol content, and even with the gelatin, the sherbet may not freeze completely solid.