Blackberry with Red Wine Sorbet3 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 1 hr 15 min
“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.” - by Robert
Original recipe yields 2 cups
- 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.
- 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.
- Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
Amount Per Serving (8 total)
- 122 cal
- 0.4 g
- < 1%
- 27.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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...." See more"
"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 aga..." See morein with less or no wine."
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