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Berry Burgundy Sorbet | Magnolia Days

Berry Burgundy Sorbet

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 Time 10 hours
Author Renee


  • 3/4 granulated sugar
  • 3/4 cup water
  • 8 ounces raspberries by weight
  • 8 ounces blueberries by weight
  • 8 ounces blackberries by weight
  • 3/4 cup Burgundy wine


  1. Heat sugar and water in a saucepan until the sugar dissolves to make a simple syrup. Remove from the heat to cool.
  2. Purée berries in a food processor fitted with a knife blade.
  3. Press the puréed berries through a fine mesh sieve set over a medium bowl to get the berry juice. Discard seeds and pulp.
  4. Add simple syrup and wine to the berry juice and stir to combine. Cover and refrigerate until thoroughly chilled or overnight.
  5. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  6. 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.