Blackberry with Red Wine Sorbet

3 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

Ingredients

3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 2 cups

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
122 cal
6%

Fat
0.4 g
< 1%

Carbs
27.3 g
9%

Based on a 2,000 calorie diet

Share It

Reviews (3)

Rate This Recipe

runnergirl

Jul. 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...." See more"

jinrogue

Aug. 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 aga..." See morein with less or no wine."