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Blackberry with Red Wine Sorbet

Rated as 4.5 out of 5 Stars
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."
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Ingredients

1 h 15 m servings 122
Original recipe yields 8 servings (2 cups)

Directions

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  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 Facts


Per Serving: 122 calories; 0.4 27.3 1.2 0 2 Full nutrition

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Reviews

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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...

Great recipe. I use a cabernet sauvignon. I always feel more sophisticated whenever I eat this.