Red Wine Balsamic Berry Sorbet
It doesn’t happen often, but sometimes I have a little leftover red wine that I just don’t know what to do with. Part berry and part red wine, this frozen dessert is a genius way to use up leftover wine (or just a good excuse to open up a bottle).
1 lb fresh or frozen blackberries
2 cups sugar
1 1/4 cups dry red wine
1 tsp vanilla extract
1/2 tsp sea salt
Whipped cream (optional)
Ground cinnamon (optional)
In a large saucepan combine the berries, sugar, wine, Blackberry Ginger Balsamic Vinegar, vanilla and salt. Cook and stir over medium-high heat until fruit softens and sugar is dissolved.
Remove from heat; let mixture cool to room temperature. Working in batches, transfer cooled wine mixture to a blender. Cover and blend until smooth.
Transfer blended mixture to a 13 x 9-inch dish. Cover and freeze overnight. When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with cinnamon, if desired.