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Blackberry Wine Sorbet


  • 250ml Maury (sweet red wine), or port

  • 100ml water

  • 150g sugar

  • 300g blackberries

  • Juice of 1 lemon


  • 1.

    Bring the sweet red wine to the boil with the water and sugar, cook it for about 1 minute until the sugar has dissolved.  Add the blackberries and bring back to the boil. Puree the mixture in a blender and strain it through a fine sieve. Add the lemon juice, cool  the mixture and churn in an ice cream machine at least 3 hours but not more than 5 hours before serving.

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