A Conscious Feast by Nicole Aloni

Blackberry Cabernet Sorbet Recipe

I think we all enjoy a light dessert when the weather gets hot and heavy. Here the acidity and cherry/berry notes of a good Cab absolutely raise the just-in-season blackberry flavor to heights of complexity.

This picture shows a very la de dah—but easy—presentation that would knock your guests’ socks off at a party. (Note: the sorbet could be frozen in the lemon cups a day ahead of time.) For the family, a little bowl of this with some fresh berries on top will definitely make everyone feel the summer love.

Makes 8 servings

• 1 cup sugar
• 1 cup mid-range Cabernet Sauvignon, like Kendall Jackson or Villa Mt. Eden
• 1 1/2 pounds fresh blackberries, juices reserved, plus 16 fresh blackberries
• 2 tablespoons fresh lemon or orange juice
• 8 perfect lemons
• Organic pansy blossoms, mint or thyme sprigs

1. Stir sugar and Cabernet in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
2. Working in batches, purée blackberries and juice, the cold syrup and lemon juice in a blender until smooth. Strain into another large bowl; discard seeds.
3. Process the berry mixture in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
4. Cut the top 1/3 off of each lemon. Use a sharp spoon to pull out all of the lemon flesh, leaving the shell intact (freeze or refrigerate the lemon pulp for another use). Cut enough from the bottom of the lemon so that it sits upright.
5. To serve: fill each lemon with sorbet and garnish with a fresh berry, organic pansy and a sprig of mint or thyme.