Blackberry With Red Wine Sorbet Recipes

BLACKBERRY WITH RED WINE SORBET

Steps:

• 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.
• 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.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions

BLACKBERRY WITH RED WINE SORBET

Steps:

• 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.
• 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.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

BLACKBERRY WITH RED WINE SORBET

Steps:

• 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.
• 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.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions

BLACKBERRY WITH RED WINE SORBET

Steps:

• 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.
• 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.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions

BLACKBERRY SORBET WITH ELDER FLOWER

Steps:

• Puree the blackberries in a blender or a food processor or put them through a food mill. Press them through a strainer to remove the seeds.
• Meanwhile, bring the sugar and water to boil in a small saucepan for five minutes. Cool.
• Combine blackberry puree and sugar syrup and mix well. Stir in lemon juice and elder flower concentrate and freeze in an ice cream maker according to directions.