Blackberry with Red Wine Sorbet

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.

Original recipe makes 2 cups

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

  • PREP

    20 mins

  • COOK

    10 mins

  • READY IN

    1 hr 15 mins

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

Nutrition

Calories: 122 kcal
Carbohydrates: 27.3 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 4.3 g
Protein: 1.2 g
Sodium: 2 mg