Wednesday, June 16, 2010
Cherries and Lambrusco Wine Cold Soup
It's Cherry Season at last and what could be a better way to celebrate than a recipe that mixes the taste of the best italian cherries with the red wine produced in the same zone?
Cherries from the zone around Vignola are famous throughout all Italy for their sweetness and deep flavor. In about the same zone it is cultivated another typical fruit: the red grape named Lambrusco from which the famous dry and sparkling red wine is produced. So let's mix together these two flavors to create a fresh dessert suitable also as a sorbet, being not so much sweet.
Ingredients (serves 4)
3/4 cup Lambrusco dry wine
1/3 cup brown sugar
1 lb. fresh pitted cherries plus 8 whole ones for garnish
1 tablespoon honey
zest of half a lemon
1 gelatin sheet (optional)
Pour in a large saucepan 3/4 cups of water, Lambrusco wine, sugar, honey, cloves and zest and bring to boil over medium heat. Reduce then heat to minimum and cook the mixture for other 10 minutes. Remove cloves and zest and add cherries. Raise the heat again to medium and cook for 15 minutes or until cherries become very soft. Let cool then grind the mixture in a blender and sieve. If you want a less liquid soup you can blend a softened sheet of gelatin over a very low heat for a couple of minutes. Pour into cups and refrigerate for about an hour. Serve with a couple of whole cherries inside each cup.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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