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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.
Total Time 10 hours
Ingredients
- 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
Instructions
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Heat sugar and water in a saucepan until the sugar dissolves to make a simple syrup. Remove from the heat to cool.
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Purée berries in a food processor fitted with a knife blade.
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Press the puréed berries through a fine mesh sieve set over a medium bowl to get the berry juice. Discard seeds and pulp.
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Add simple syrup and wine to the berry juice and stir to combine. Cover and refrigerate until thoroughly chilled or overnight.
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Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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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.