Blackberry and Red Wine Sorbet

Cook time 45 minutes + chilling time
Servings 750ml


500g (4 punnets) fresh blackberries

¾ cup of caster sugar

100ml red wine

1 egg white

Blackberry and Red Wine Sorbet


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 it 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 extra smooth and glossy, process the mixture again after freezing for the second time.