Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 cup | ;Water |
| 1 cup | Fresh mint leaves tightly packed |
| 4 cups | Blackberries or dewberries |
| 1 cup | Red Burgundy wine |
| Lemon juice (opt'l.) | |
| Additional berries for garnish |
In a medium saucepan, combine the sugar, water and mint. Bring to a boil, then simmer over medium heat, stirring occasionally, for about 5 minutes to make a mint-flavored simple syrup. Strain, discarding mint leaves, and cool. In a food processor, coarsely puree the berries. Turn into a bowl and stir in the wine and mint syrup. Taste and add lemon juice if you prefer a tarter flavor.
Pour the liquid into an ice cream maker and freeze according to manufacturer's directions until firm. Garnish with additional berries.
Yield: 1½ quarts.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-04-94