Join "Jayni's Kitchen" this week for "Taste of the Vine with Tom Hodge."
Host Jayni Carey and her guest will prepare the following recipes: Chicken Braised in White Wine with Herbs and Garlic, Grilled Beef Tenderloin Filets with Red Wine Sauce and Raspberry-Pinot Noir Sorbet. All of these recipes are available online at www.freestatestudios.com.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Raspberry-pinot noir sorbet
3 6-ounce cartons fresh red raspberries, rinsed and well drained
2 tablespoons lemon juice
1 cup sugar
1 cup Pinot Noir wine
Fresh mint leaves for garnish
Place the raspberries in a food processor and blend until smooth. Pour the puree through a fine wire-mesh strainer into a large bowl to remove the seeds. Push the puree through with a rubber spatula. You should have approximately 2 cups of raspberry puree. Pour the puree into a large bowl. Add the lemon juice and whisk in the sugar until dissolved. Stir in the wine. Cover the mixture and refrigerate overnight, or until very cold, below 40 degrees.
Freeze the sorbet in an ice cream freezer according to manufacturer's directions. Transfer the sorbet to a covered container and place in the freezer for at least 3 hours before serving. To serve, scoop the sorbet into dessert glasses or bowls and garnish with mint sprigs. Makes about 1 quart.