Blackberry Pinot Noir Sorbet
From a recipe developed by People's Pops for the New Zealand winery Kim Crawford comes this sophisticated and complex Blackberry wine sorbet.
  • About 125 ml (good ½ cup) dark cane sugar
  • 120 ml (1/2 cup) water
  • About 1-1.2 litre (4-5 cups) fresh, ripe blackberries (= about 500 gram)
  • About 180 ml (3/4 cup), possibly + 60 ml (1/4 cup) Pinot Noir red wine
  1. Combine sugar and water in saucepan. Cook over low heat, stirring until sugar completely dissolves. Remove from heat and allow syrup to cool completely.
  2. Lightly purée or mash blackberries. This should yield about 500 ml (two cups). Combine purée with 180 ml (3/4 cup) cooled syrup and 180 ml (3/4 cup) of the Pinot Noir, stirring well. Taste. If a stronger Pinot Noir flavour is desired, add remaing 60 ml (1/4 cup).
  3. For popsicles - pour into moulds, add sticks, and freeze until solid (about 4 to 6 hours). Unmould and serve at once, or store in plastic bags for future use.
  4. For traditional sorbet - run the base in your ice cream maker according to instructions. Once finished, possibly let the sorbet firm up a little further in the freezer before serving it.
If you plan on using the recipe to make ice cream popsicles/ice lollies, go ahead but remember that the ice pops will need an extra hour or two in the freezer because of the alcohol ...