Sparkling (Wine) Blackberry Sorbet

Do you want a boozy summer treat? This is perfect for you, assuming you are of legal drinking age. Technically you boil off some of the alcohol, but there is still plenty left in the final product.

For my birthday, I received The Perfect Scoop by David Lebovitz and have been loving all of the ideas in it. I wanted to make something special for my and K’s one year wedding anniversary, so even though I posted the cheesecake, this is the real dessert I made for us. It needed to use blackberries since I had some that needed to get used up. I had my eyes on a few recipes, but once I saw that this one uses sparkling wine, I had to go with it!

Now, it actually called for raspberries instead, and champagne. I followed his advice and substituted Prosecco for the champagne. We have a favorite, but it’s super pricey, and I didn’t want to use it in this. So, I decided to try a fruity Prosecco and see what happened. Yum! Talk about flavor explosion! I also used extra sugar since blackberries are more tart than raspberries. Below is the recipe I used, adapted from The Perfect Scoop.

Directions for Sparkling Wine Blackberry Sorbet

  • 1.25 cups sparkling wine
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 cups fresh or frozen blackberries

In a medium saucepan (nonreactive), mix together the wine, water, and sugar. Bring to a boil over medium heat.

Stir in the blackberries, remove from heat. Cover with a lid for 10 minutes.

Before sitting for 10 minutes and after.

Use a mesh strainer with a spatula or spoon to press out all of the juice into a bowl. Throw out the discarded seeds and fruit bits.

Cover the juice and chill for several hours until cold.

Then, freeze in your ice cream maker.

It will start off very liquidy and before your very eyes—sorbet!

This recipe only makes about one pint, and it is really soft because of the wine. Letting it sit in the freezer overnight helped a bunch.

Look at how it sparkles!

Directions for Sparkling Wine Blackberry Sorbet without pictures

  • 1.25 cups sparkling wine
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 cups fresh or frozen blackberries

In a medium saucepan (nonreactive), mix together the wine, water, and sugar. Bring to a boil over medium heat. Stir in the blackberries, remove from heat. Cover with a lid for 10 minutes.

Use a mesh strainer with a spatula or spoon to press out all of the juice into a bowl. Throw out the discarded seeds and fruit bits. Cover the juice and chill for several hours until cold. Then, freeze in your ice cream maker.

This recipe only makes about one pint, and it is really soft because of the wine. Letting it sit in the freezer overnight helped a bunch.

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2 thoughts on “Sparkling (Wine) Blackberry Sorbet

  1. Pingback: Mango Sorbet | fudgingahead

  2. Pingback: Tropical Smoothie Sorbet | fudgingahead

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