Blackberry with Red Wine Sorbet |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
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
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