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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.

Marian Cooper Cairns
Recipe by Southern Living August 2010

Gallery

Credit: Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary

total:
12 hrs 18 mins
Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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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