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.
150g caster sugar
680g fresh blackberries
125ml semi-dry red wine
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Method Prep:20min › Cook:10min › Ready in:30min
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 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.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions