Blackberry Cabernet Sorbet
Danilo Zecchin of Ciao Bella — New York, NY
Adapted by StarChefs

Yield: 1 pint


  • 1 cup water
  • ½ cup sugar
  • ¾ cup cabernet wine
  • 2 cups blackberries
  • 2 teaspoons lemon juice
  • 1 egg white, whipped


In a bowl of cold water, gently clean the blackberries. Be sure to remove all debris and any soft or discolored berries.

In a food processor or blender, combine the berries, water, sugar, lemon juice and wine. Process or blend mixture until smooth. Add the whipped egg white and stir until thoroughly blended. Chill mixture.

Freeze (churn) cooled mixture in an ice cream machine, according to the manufacturer’s directions. Garnish with fresh blackberries and mint leaves.