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.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
122 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
Ingredients
¾ cup white sugar
½ cup water
1 ½ pounds fresh blackberries
½ cup semi-dry fruity red wine, such as Sangiovese
