Blackberry Cabernet Sorbet

[pat...@gammon.com]

I had something like this at an ice cream shop recently, and since I
couldn't find a recipe, I created one.

Blackberry Cabernet Sorbet

1 lb blackberries (fresh is best, frozen is OK)
1 cup cabernet sauvignon
1/2 cup sugar
1 tsp lemon juice

Puree the blackberries, then put the mixture through a sieve to remove
the seeds.
Combine the strained berry juice, wine, sugar and lemon juice in a
saucepan, and cook over medium heat until the sugar is dissolved.
Freeze according to the directions for your ice cream freezer, or
place in a shallow pan in the freezer. If your freezer is too warm
to get the sorbet to harden, substitute water for a portion of the
wine in your next batch.

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