How To Make Blackberry Cabernet Sorbet
Something about this cabernet sorbet recipe, perhaps the sophisticated deep ruby color, that makes us think it’s food for the Gods.
- 2cupsblackberries,fresh or thawed frozen, rinsed
- ¾cupCabernet Sauvignon
- 2tsplemon juice
- 1eggwhite,or substitute
Whip the egg white until stiff peaks form.
In a blender, combine the blackberries, water, sugar, wine, and lemon juice and blend until smooth.
Transfer to a bowl and stir in the whipped egg white until just mixed without over stirring.
Cover and chill mixture for about 30 minutes.
Run mixture in an ice cream maker according to manufacturer’s directions.
Freeze to reach desired consistency.
Serve garnished with fresh blackberries if you’d like.
- Calories: 167.81kcal
- Fat: 0.37g
- Saturated Fat: 0.01g
- Monounsaturated Fat: 0.03g
- Polyunsaturated Fat: 0.20g
- Carbohydrates: 33.27g
- Fiber: 3.82g
- Sugar: 28.57g
- Protein: 1.76g
- Sodium: 14.32mg
- Calcium: 23.52mg
- Potassium: 130.52mg
- Iron: 0.47mg
- Vitamin A: 7.92µg
- Vitamin C: 16.10mg
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