Red Wine Blackberry Sorbet

    30 minutes

    This is a deliciously different blackberry sorbet. Due to the 1/2 cup wine, this sorbet will not freeze hard, so serve it out of the freezer as soon as possible.

    6 people made this

    Serves: 8 

    • 3/4 cup (185g) white sugar
    • 1/2 cup (125ml) water
    • 750g fresh blackberries
    • 1/2 cup semi-dry fruity red wine, such as Sangiovese

    Preparation: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-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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    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 USA and 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 USA and Canada)


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

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