Blackberry Wine Sorbet

Southern Living
Blackberry Wine SorbetRecipe
Photo: Jennifer Davick; Styling: Missie Neville Crawford
You'll need 1 (750-milliliter) bottle of wine. The secrets to this dessert: Make sure all liquids are cold, and don't overfill the freezer container.
Makes about 5 cups


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3 cups blackberry wine*
1 cup sugar
1/3 cup fresh lime juice
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh raspberries
2 tablespoons sugar
2 tablespoons blackberry wine
1/2 teaspoon lime zest


Total: 12 Hours, 18 Minutes

1. Cook first 3 ingredients and 1 cup water in a small saucepan over medium heat, stirring occasionally, 3 minutes or just until sugar dissolves. Fill a large bowl with ice; place saucepan in ice, and let stand, stirring wine mixture occasionally, until cold (about 1 hour).

2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker; freeze according to manufacturer's instructions. (Instructions and times will vary.) Spoon sorbet into an airtight container; cover and freeze at least 8 hours.

3. Combine blackberries and next 5 ingredients; toss gently. Cover and chill up to 2 hours. Serve sorbet topped with berries.

*Riesling or a dry rosé may be substituted.

Created date

July 2010