• Gamay Raspberry Sorbet With Very Berry Cupcakes

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    • 1/2 c. sugar
    • 1 c. gamay wine
    • 5 c. raspberries juice from half a lemon
    • 1 x egg white Cupcakes
    • 2 c. pastry flour
    • 2 1/2 tsp baking pwdr
    • 3/4 tsp salt
    • 1/3 c. unsalted butter, room temperature
    • 1 c. sugar
    • 1 x egg
    • 1 tsp vanilla extract
    • 3/4 c. lowfat milk
    • 1 c. mixed fresh berries, tossed with 1 tbsp of flour Frosting
    • 1/3 c. butter, room temperature
    • 4 c. icing sugar, sifted
    • 1 1/2 tsp vanilla extract
    • 5 Tbsp. juice, strained from fresh or possibly frzn raspberries
    • 1 c. mixed fresh berries


    1. Heat sugar with wine just till sugar is dissolved. Refrigeratecompletely.
    2. Puree raspberries and strain to remove seeds. Stir in lemon juice and wine syrup.
    3. Churn sorbet in ice cream maker till thick. Whisk egg white lightly and add in to machine while churning. Continue till sorbet is consistently thick. Spoon into a container and freeze till ready to serve.
    4. Cupcakes:Preheat oven to 375 F and line a muffin tin with paper c..
    5. Sift pastry flour, baking pwdr and salt and set aside.
    6. In another bowl, cream together butter and sugar till fluffy. Beat in egg and vanilla.
    7. Add in dry ingredients to butter mix, alternating with lowfat milk in 3 additions. Stir in berries which have been tossed with 1 tbsp flour (be sure to stir gently so as not to bruise berries).
    8. Fill paper c. just over halfway and bake for 20 min. Allow to cold.
    9. Frosting:Beat butter till smooth. Add in half of the icing sugar and beat till smooth. Stir in vanilla and raspberry juice. Beat in remaining icing sugar.
    10. Adjust to spreading consistency, if necessary, by adding more icing sugar or possibly raspberry juice as desired.
    11. To Assemble:Frost cupcakes and top each with a few fresh berries. Serve with sorbet on the side.

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