• 28 Ratings

Part berry sorbet and part red wine ice cream, this frozen dessert is a brilliant way to use up leftover wine.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved.

  • Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.

  • Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13x9-inch dish or pan. Cover and freeze overnight.

  • When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired.

Nutrition Facts

208 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 102 mg sodium. 161 mg potassium; 41 g carbohydrates; 3 g fiber; 38 g sugar; 1 g protein; 0 g trans fatty acid; 196 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 25 mg calcium; 1 mg iron;


28 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4