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      RECIPE TITLE "Oregon Pinot Noir Raspberry Sorbet"
    Recipe from Tom Douglas' Seattle Kitchen , Copyright © 2001 by Tom Douglas.. All rights reserved.

    ... more great recipes by Tom Douglas on our GREAT CHEFS page!

    yieldsMakes 1 1/2 quartstime--- difficultyeasy

    We were inspired by Michele Scicolone's wonderful Italian dessert cookbook La Dolce Vita to make this sorbet. We like to use a good Pinot Noir from Oregon, preferably from the Willamette Valley. And, of course, Washington produces copious amounts of berries every summer, so we're always looking for ways of using the bounty. The wine gives this sorbet a lovely pink-red color and (because the alcohol lowers the freezing point) a smooth, creamy texture. It's equally delicious made with blackberries.

      RECIPE INGREDIENTS

    2 pints fresh raspberries
    1-1/2 cups sugar
    1 cup Oregon Pinot Noir (Adelsheim is one of my favorites)
    2 cups water

      RECIPE METHOD

    Combine the berries, sugar, wine, and water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat to medium-low and simmer for 15 minutes. Remove the pan from the heat and pass the mixture through a food mill, using the fine plate. Or, with a rubber spatula, force the mixture through a sieve. Chill the mixture completely, then freeze in an ice cream machine following the manufacturer's directions. Transfer the sorbet to a container, cover, and freeze for several hours or overnight until firm.

    On the Plate: Serve this with a few fresh berries and some cookies for a nice light ending to a rich meal.

    A Step Ahead: Store the sorbet in an attractive container in the freezer. The wine flavor begins to fade after a few days.

    In the Glass: Whidbey Island Loganberry liqueur


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