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
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time | Passive Time |
| 10 minutes | 8 hours |
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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
|
Ingredients
- 1 lb Fresh Strawberries Chopped
- 1 lb Fresh Blackberries
- 2 cups Sugar
- 1-1/4 cups PCV Sassy Lassy Wine
- 2 Tblsp Raspberry Balsamic Vinegar
- 1 inch Fresh Ginger Sliced
- 1 tsp Vanilla
- 1/2 tsp Salt
- Whipped Cream
Servings: servings
Instructions
- Combine all ingredients except for whipped cream; 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 and discard.
- Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer to a 13x9 inch dish. Cover and freeze overnight.
- When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and either black pepper or cinnamon if desired. Enjoy!
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