Driscoll's Blackberry and Red Wine Sorbet

Blackberry and Red Wine Sorbet

An icy delight this Blackberry and Red Wine Sorbet is a cooling treat for the big kids. Recipe by: Justine Schofield

  • Method

    1. Syrup

      Make a red wine sugar syrup by bringing to the boil the sugar and wine. Boil for 4-5 minutes until reduced by at least 1/3 and it’s slightly thick. Allow to cool.

    2. Blackberries

      Process blackberries in a food processor and strain through a sieve to remove the seeds. Mix the wine syrup through the berry puree and pour into a tray. Freeze until almost frozen.

    3. Sorbet

      Now break up the iced berry into pieces and process again in the food processor. With the motor still running add the egg white and blend until well combined and glossy. Place this sorbet mixture into a 1L container and re-freeze until set before serving. The sorbet is ready to serve but if you’d like it extra smooth and glossy, process the mixture again after freezing for the second time.

  • Ingredients

    500g (4 punnets) Driscoll's blackberries
    ¾ cup of caster sugar
    100ml red wine
    1 egg white

    • Serves 2-3
    • Dessert
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