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

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

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Ingredients

Directions

  • 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, (2 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 8 mg cholesterol, 102 mg sodium, 41 g carbohydrates, 3 g fiber, 38 g sugar, 1 g protein.

Reviews

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