Blackberry Mint Sorbet
Blackberry Mint Sorbet recipe
Yield
1 recipePrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
water
|
|
| 1 | cup |
mint leaves
fresh |
*
|
| 4 | cups |
blackberries
or dewberries |
|
| 1 | cup |
burgundy wine
red wine |
* |
| 1 | x |
lemon juice
optional |
*
|
| 1 | x |
berries
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
water
|
|
| 237 | ml |
mint leaves
fresh |
*
|
| 946 | ml |
blackberries
or dewberries |
|
| 237 | ml |
burgundy wine
red wine |
* |
| 1 | x |
lemon juice
optional |
*
|
| 1 | x |
berries
for garnish |
*
|
Directions
In a medium saucepan, combine the sugar, water and mint.
Bring to a boil, then simmer over medium heat, stirring occasionally, for about 5 minutes to make a mint-flavored simple syrup.
Strain, discarding mint leaves, and cool.
In a food processor, coarsely purée the berries.
Turn into a bowl and stir in the wine and mint syrup.
Taste and add lemon juice if you prefer a tarter flavor.
Pour the liquid into an ice cream maker and freeze according to manufacturer's directions until firm.
Garnish with additional berries.
Yield: 1½ quarts.
