Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
45 mins
total:
75 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

122 calories; protein 1.2g; carbohydrates 27.3g; fat 0.4g; sodium 1.9mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
07/28/2010
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. Read More
(8)

Most helpful critical review

Rating: 3 stars
08/18/2010
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 again with less or no wine. Read More
(7)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2010
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. Read More
(8)
Rating: 3 stars
08/18/2010
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 again with less or no wine. Read More
(7)
Rating: 5 stars
06/17/2012
Great recipe. I use a cabernet sauvignon. I always feel more sophisticated whenever I eat this. Read More
(3)
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