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Blackberry with Red Wine Sorbet

“A refreshing twist on a blackberry sorbet. Due to the ½ cup wine, this sorbet will not freeze hard. Serve out of the freezer as soon as possible.”


1 h 15 m 8 servings 122 cals

3/4 cup white sugar

1/2 cup water

1 1/2 pounds fresh blackberries

1/2 cup semi-dry fruity red wine, such as Sangiovese



20 m


10 m

Ready In

1 h 15 m

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


By: Robert

***Grabbed from:

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