All of our organic berries are USDA 100% certified organic.
Blackberry-Pinot Noir Sorbet
Blackberry-Pinot Noir Sorbet
Average Rating:
2 Reviews
2 ReviewsPrep Time:10 minutes
Cook Time:20 minutes
Servings:10
Description:
With the taste and aroma of juicy berries and full-bodied wine, this sweet, sophisticated palate cleanser is the perfect finish to a tasting party or harvest picnic.
Ingredients
- 4 (6 ounce) containers Driscoll's Blackberries
- 1 2/3 cups sugar
- 1 1/3 cups pinot noir wine
- 1 1/2 cups water
- 2 tablespoons fresh lemon juice
- 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.
Amount Per Serving
| Calories: | 198 |
| Total Fat: | 0.37g |
| Saturated Fat: | 0.01g |
| Cholesterol: | 0.00mg |
| Sodium: | 2mg |
| Total Carbohydrates: | 43.72g |
| Dietary Fiber: | 3.87g |
| Protein: | 1.04g |
Simply Delicious
I made this over the weekend and everyone loved it! One of the best frozen desserts we've ever had. The recipe was easy and straight forward. Just one thing to note: where the recipe says to use a blender to blend it up, you really have to use a blender. I tried a food processor and made a mess because it's
Orgasmic!
I am sorry if my title seems too graphic, but this recipe defines the concept of a whole being greater than the sum of its parts. The texture of the final product is sensuous being somewhere between a fine slush and a firm sherbert. The fruit and wine are boiled together so the bulk of the alcohol is removed, but it gets a chance to do its job before it adjourns: to act as a solvent of flavors you would never experience without the alcohol's help. The flavor of the sorbet will take you on a trip down Ecstasy Boulevard. It just can't be described. You have to experience it. As noted in another review, you do need a blender. My Oster has a "food chop" function that gently grinds the fruit without chopping up the seeds. I used a chinoise to strain the juice and to squeeze as much pulp from the seeds as possible. I would imagine a regular sieve would do a good job too, but it would take a little longer. I hope you try this recipe, and I hope you experience the endorphin response I did!
