This recipe from River Café Green by Rose Gray and Ruth Rogers called for a Valpolicella wine. The region produces largely red wines which range from light-bodied young Novello to full-bodied Amarone made from dried grapes. I chose a full-bodied Ripasso which uses a traditional technique that promotes a second fermentation through contact with warm dried grape skins. This gives the wine similar flavours to the more expensive Amarone – chocolate, espresso and dark, ripe cherries. Cooked with spices, the resulting sorbet was reminiscent of mulled wine.
In a non-reactive saucepan combine 1 litre (1 quart) of Valpolicella, 100g (3⅔ oz) of caster sugar, 10 whole white peppercorns and 6 cloves and bring to boil. Continue to boil until the wine is reduced by half. Cool completely and strain before churning until frozen. Before serving roughly chop 500g (17½ oz) of strawberries and mix them with ¼ of a cup of caster sugar. Place the strawberries in serving bowls topped with a scoop of the sorbet and serve immediately.
michelle picker cooks 