Ingredients1 h 15 m servings 122 cals
- 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
Per Serving: 122 calories; 0.4 g fat; 27.3 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.
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 ma...