• 1 2/3 Cups sugar
  • 1 1/3 Cups pinot noir wine
  • 1 1/2 Cups water
  • 2 Tablespoons fresh lemon juice
  • 4 (6 ounce) containers Driscoll's Blackberries
  1. 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.
  2. 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.
  3. 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.
Serving Size:

1/2 cup

Calories 198
Total Fat 0.37 g
Saturated Fat 0.01 g
Cholesterol 0.00 mg
Sodium 2 mg
Total Carbohydrates 43.72 g
Dietary Fiber 3.87 g
Protein 1.04 g