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
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PREP
20 mins
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COOK
10 mins
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READY IN
1 hr 15 mins
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
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