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Blackberry Cabernet Sorbet from Hummingbird High

Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Cooling 3 hours
Total Time 25 minutes


  • Special Equipment:
  • an ice cream maker I used the ice cream maker attachment for my KitchenAid mixer
  • For the Blackberry Cabernet Sorbet:
  • makes 1 1/2 quarts
  • 2 pints fresh blackberries
  • 1 1/2 cups granulated sugar
  • 1 cup cabernet sauvignon red wine
  • 2 cups water


Blackberry Cabernet Sorbet:

  1. Combine 2 pints fresh blackberries, 1 1/2 cups granulated sugar, 1 cup cabernet sauvignon and 2 cups water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat and simmer for 15 minutes.
  2. Remove the pan from the heat and pass the mixture through a fine-mesh sieve.
  3. Let cool to room temperature before refrigerating in the coldest part of fridge for at least 3 hours, or until completely chilled.
  4. When the sorbet base is chilled, freeze in an ice cream machine following the manufacturer's directions. Transfer the sorbet to an airtight container and freeze for several hours until firm, preferably overnight.

Recipe Notes

Overnight freezing required