Red wine and blackberry sorbet

    30 min

    Red wine makes a very sophisticated and refreshing twist on a blackberry sorbet. Keep in mind that because of the wine, this sorbet will not freeze hard. Serve immediately once out of the freezer. Perfect for an intermezzo or summer dessert.

    8 people made this

    Serves: 8 

    • 150g caster sugar
    • 120ml water
    • 680g fresh blackberries
    • 125ml semi-dry red wine

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    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 sieve 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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    Reviews in English (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.  -  24 Jul 2010  (Review from Allrecipes US | Canada)


    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 make again with less or no wine.  -  17 Aug 2010  (Review from Allrecipes US | Canada)


    Great recipe. I use a cabernet sauvignon. I always feel more sophisticated whenever I eat this.  -  17 Jun 2012  (Review from Allrecipes US | Canada)