Red wine and blackberry sorbet

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    Red wine and blackberry sorbet

    Red wine and blackberry sorbet


    7 people made this

    About this recipe: 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.

    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 (6)


    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)

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