Blackberry-Pinot Noir Sorbet

Blackberry-Pinot Noir Sorbet

  • 320 gram sugar
  • 320 ml pinot noir wine
  • 360 ml water
  • 2 Tablespoons fresh lemon juice
  • 170 gram containers Driscoll's Blackberries

10 + 20 min | 10 servings | dessert | summer

Blackberry
Blackberry-Pinot Noir Sorbet
Blackberry

Directions

Combine the blackberries, sugar, wine, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally until sugar dissolves. Reduce heat to medium and simmer 20 minutes. Remove from the heat and cool 15 minutes. Transfer cooled blackberry mixture to a blender and puree. Pour into a bowl through a wire mesh sieve to remove the seeds. Stir in lemon juice. Place in the refrigerator and chill at least 3 hours or overnight. Pour into an ice cream maker and freeze according to manufacturers directions. Transfer to an airtight container and place in the freezer for at least 2 hours to allow sorbet to firm up

Leafs Blackberry
Leafs

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Whole Foods Market

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