Skip to main content New this month
Get the Allrecipes magazine

Blackberry with Red Wine Sorbet

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

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

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 27.3 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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.