The refreshingly tart, berry flavor (with just a hint of vino) danced on my tongue. At around $5 a pint, it may not be the most economical way for me to get my sorbet fix.
I've noticed that it's frequently sold out at my local Whole Foods, so, I resorted to the Internet in search of the guess-ipe to this divine concoction.
And here it is, my friends.
Blackberry Cabernet Sorbet
Adapted from StarChefs
- 1 cup water
- 1/2 cup sugar
- 3/4 cup Cabernet Sauvignon
- 2 cups fresh (or thawed, frozen) blackberries
- 2 teaspoons lemon juice
- 1 egg white, whipped
In a food processor or blender, combine the berries, water, sugar, lemon juice and wine. Process or blend mixture until smooth. Add the whipped egg white and stir until thoroughly blended. Chill mixture.
Freeze (churn) cooled mixture in an ice cream machine, according to the manufacturer’s directions.