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Photo: Jennifer Davick; Styling: Missie Neville Crawford Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford

Blackberry Wine Sorbet

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.

Southern Living AUGUST 2010

  • Yield: Makes about 5 cups
  • Total:12 Hours, 18 Minutes


  • 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


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.


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Blackberry Wine Sorbet recipe