"This reminds me of summer after catching lightning bugs," says Chef Myers. "My family would eat fresh-picked blackberries like candy after dinner as the sun was going down."
4 cups fresh blackberries
3/4 cup water
1/2 cup sugar
1/2 cup merlot
1 tablespoon lemon juice
1 (3-inch) cinnamon stick
How to Make It
Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.
Strain the mixture through a fine sieve over a bowl, reserving soaking liquid (do not press berries or the mixture will be cloudy). Reserve berries for another use. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape mixture with a fork, crushing any lumps. Freeze for 3 hours or until completely frozen, scraping with a fork every hour. Remove from freezer; scrape mixture with a fork until fluffy.
This was delicious, but seemed to make far less than the recipe suggested. If I made it again, I may try to add more liquid so I could get more portions out of it. The flavor was wonderful. Wound up serving it with fruit with some angel food cake because I really didn't have enough for full servings for everyon.
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