A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blackberry Cabernet Sorbet
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- #2596
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 pound blackberries (fresh is best, frozen is OK)
1 cup Cabernet Sauvignon
1/2 cup sugar
1 teaspoon lemon juice
directions
Puree the blackberries, then put the mixture through a sieve to remove the seeds.
Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved.
Freeze according to the directions for your ice cream freezer, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch.
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nutrition data
199 calories, 0 grams fat, 41 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 5, 2009
A fantastic recipe! Not overly sweet (even though the dark, rich color makes it look sweet) and you can adjust the amount of sugar based on the flavor of the blackberries. Because of the amount of alcohol in it, it didn't stay frozen for long (melted quickly). We garnished servings with a few blackberries. Can't wait to make this recipe again!