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2 votes | 4957 views
Prep time:
Cook time:
Servings: 6


Cost per serving $3.75 view details
  • 3 cups fruity zinfandel
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup water
  • 6 cups raspberries
  • 2 cups raspberries
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 piece of lemon peel, 2 inches long,
  • removed with a vegetable peeler
  • 3/4 cup blueberries
  • 3/4 cup fraises des bois or wild
  • strawberries (optional)
  • 1 tablespoon crème de cassis


  1. To make the sherbet, bring the Zinfandel, sugar, and water to a boil over high heat. As soon as it comes to a boil, pour it over the 6 cups raspberries. Let steep for 30 minutes.
  2. In the meantime, to make the compote, puree 1 cup of the raspberries in a food processor or blender to obtain a smooth puree. Strain through a fine mesh strainer into a clean bowl and reserve. Place the water, sugar, and lemon peel in a medium-size pan over medium-high heat and bring to a boil. Decrease the heat to medium and add the blueberries. Cook until the blueberries just begin to crack, about 1 minute. Add the fraises des bois. Remove the lemon peel and discard. Stir in the raspberry puree, crème de cassis, and remaining 1 cup raspberries. You should have 2 cups of compote.
  3. Finish the sherbet by pureeing the raspberry-Zinfandel mixture in a blender and straining through a fine mesh strainer. Refrigerate the mixture until well chilled. Freeze according to the instructions for your ice cream maker.
  4. To serve, place the compote in a saucepan over medium heat and warm for about 1 minute. Scoop the sherbet into bowls and spoon the warm compote over the top. Serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 6 servings
Calories 369  
Calories from Fat 16 4%
Total Fat 1.9g 2%
Saturated Fat 0.61g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7mg 0%
Potassium 348mg 10%
Total Carbs 87.97g 23%
Dietary Fiber 12.0g 40%
Sugars 60.47g 40%
Protein 5.06g 8%
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