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Blackberry with Red Wine Sorbet

Blackberry with Red Wine Sorbet

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 15 m
Robert

Robert

A refreshing twist on a blackberry sorbet. Due to the 1/2 cup wine, this sorbet will not freeze hard. Serve out of the freezer as soon as possible.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
  2. Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
  3. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
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Reviews

runnergirl
8

runnergirl

7/28/2010

Made this today and loved it! I used Century Red by Biltmore Estates- it paired well with the blackberries. I will make this again and again - it is a keeper.

jinrogue
7

jinrogue

8/18/2010

This was a time-consuming recipe; I thought it would be worth it in the end, but the little bit of wine overpowered the taste of the blackberries that we'd worked so hard to procure. I would make again with less or no wine.

Bomael
3

Bomael

6/17/2012

Great recipe. I use a cabernet sauvignon. I always feel more sophisticated whenever I eat this.

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