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

2 tbsp Blackberry Ginger Balsamic Vinegar

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.

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