A recipe for Berry Burgundy Sorbet made with Burgundy wine, blueberries, raspberries, and blackberries. It is a light and delicious dessert for any occasion.
Course
Dessert
Cuisine
American
Total Time10hours
AuthorRenee
Ingredients
3/4granulated sugar
3/4cupwater
8ouncesraspberriesby weight
8ouncesblueberriesby weight
8ouncesblackberriesby weight
3/4cupBurgundy wine
Instructions
Heat sugar and water in a saucepan until the sugar dissolves to make a simple syrup. Remove from the heat to cool.
Purée berries in a food processor fitted with a knife blade.
Press the puréed berries through a fine mesh sieve set over a medium bowl to get the berry juice. Discard seeds and pulp.
Add simple syrup and wine to the berry juice and stir to combine. Cover and refrigerate until thoroughly chilled or overnight.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Transfer sorbet to a freezer safe container and freeze for at least 2 hours. Serve and enjoy!
Recipe Notes
Time stated includes refrigeration, churning, and freezing. Hands-on is only about 15 minutes.