Food Matters Project recipe is a raspberry cabernet sorbet. This sorbet is done in minutes, and the blender does all the work. Recently I had a blackberry cabernet sorbet that I really liked, but honestly I wasn't that crazy about this recipe. I think next time I'll use blackberries and blueberries instead.
I had a bottle of malbec open, so I used that in place of the cabernet. See the original recipe here and what others made here.
Raspberry malbec sorbet
2 c frozen raspberries
1/2 c frozen blueberries
2 tbsp raw sugar
1/2 c organic plain yogurt
3 tbsp malbec (or cabernet)
Blend all ingredients until smooth. Enjoy immediately or freeze for later. I think this is best eaten immediately though.
Check back tomorrow as I'm part of Tomato Tuesday and will be sharing a recipe with slave-free tomatoes. Make sure to follow along here.