Blackberry mint sorbet

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

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