Petite Sirah Sorbet
Create a simple syrup by combining 1 1/4 cups water and 1 1/4 cups sugar, heating and stirring until all sugar is dissolved. Cool, then refrigerate for a few hours or overnight.
Combine 1 1/4 cups of the simple syrup with 3 1/2 cups of Petite Sirah, 1 1/2 cups of water and a 1/3 cup of fresh lemon juice into an ice cream maker, then follow the manufacturer's directions (mine ran for about 30 minutes). Put into the freezer for a few hours.
If you want the sorbet's consistency to be smooth even when frozen, add a tablespoon or so of vodka. Because vodka doesn't freeze, it will keep that sorbet easier to scoop up. And because vodka has no flavor, it won't interfere with your final product.
This is not a sweet, dessert-like sorbet. Rather, it's a between-course palate cleanser. I tried a spoonful, and I could taste the bold flavors of the Petite Sirah, as well as its tannins. This sorbet is not for the faint of palate!
This sorbet was simple to make and will provide a fun interlude in the meal and keep to its theme. If you prefer to make a wine-based sorbet that serves as a sweeter dessert, you'd probably want to use a less-tannic variety and either boost the syrup or cut back on the wine.