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An icy delight this Blackberry and Red Wine Sorbet is a cooling treat for the big kids. Recipe by: Justine Schofield
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.
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.
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.
500g (4 punnets) Driscoll's blackberries
¾ cup of caster sugar
100ml red wine
1 egg white