I am so lucky to live near wine country that all year long we can get some amazing affordable wines. Supermarkets buy up wine in surplus and always have sales on wine. They have to move the wine and get rid of it for new wines coming in. Because of this fast pace vino frenzy The Husband and I like to try new wines from time to time. It’s almost a game; okay, I admit- it is a game.  How low in price can you go and still get a really good bottle of wine. Sometimes it’s really fun, and sometimes… not so much. Every now and then you get a dud. The wine is still drinkable but the flavor is not so stellar. Rather than throw it out we usually make sangria with it as the sugar, brandy, and the juice pull in the flavor and you don’t even notice the bad wine. The other day I was playing the wine game and I got a dud. I decided to marry my syrah with some berries and voila~ a nice sorbet. The sorbet would pair really nicely with a dark chocolate crisp cookie.

Blackberry Syrah Sorbet

2 Cups dark red wine (syrah, cabernet, zinfandel)

6 cups fresh or frozen Black Raspberries/Blackberries*

(If using frozen; let the berries thaw and use all of the reserved juice as well)

1/2 of a lemon; juiced

1 Cup sugar + 1 Cup water to make “simple syrup”

1. Combine the sugar and water in a glass measuring cup and microwave on high until the sugar dissolves; about 50 seconds. Place the simple syrup in the fridge until it is cooled.

2. In a 2-3 quart saucepan bring the wine to a simmer over medium heat until it is reduced to half and you have about 1 cup; this will take about 10-12 minutes. Be careful to heat it gently; you don’t want to boil it; only simmer. Let cool and refridgerate until cold.

3. In a food processor place the fresh or thawed berries along with all the juices, with the lemon juice and puree until smooth. If you happen to have a Vitamix; hey all the better. [I love my Vitamix!]. Strain the puree through a fine mesh strainer to remove all the seeds. Discard the seeds.

4. In a large bowl, whisk the berry puree, simple syrup and wine. Pour the mixture into your ice cream machine container and spin/churn according to your brand model’s instructions. Stop the machine when it is evident it is not churning any longer. Transer the sorbet to a large airtight container [I personally love Lock-N-Lock for this] and freeze for about 2 hours until it is firm enough to serve.

{Printable Recipe}:

https://docs.google.com/document/d/1axwkVPlEcYphegH27AQUtvQjhPbFtUqA1egkJxaExrk/edit