Rating: 4 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 4

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

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
stand:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 3g; cholesterol 8mg; saturated fat 2g; carbohydrates 41g; mono fat 1g; insoluble fiber 3g; sugars 38g; protein 1g; vitamin a 196.2IU; vitamin c 30.2mg; niacin equivalents 0.5mg; folate 19.1mcg; sodium 102mg; potassium 161mg; calcium 25mg; iron 0.5mg.
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