Blackberry Vidal Sorbet Recipe

• 3 c. fresh blackberries, (1 1/2 pints)
• 1 x 375 ml bottle, Inniskillin 1997 Select Late Harvest Vidal sugar, 12 percent of the total amount of liquid

1. Puree the berries in a blender.
2. Use a sieve to remove seeds.
3. The puree you are left with should measure close to 11/2 c..
4. Put puree in the blender.
5. Add in an equal amount of wine.
6. The amount of sugar added will be 12% of the total wine/blackberry puree.
7. 3 c. of wine/blackberry puree will require 1/2 c. of sugar.
8. Add in the sugar to the puree.
9. Blend till the sugar is dissolved.
10. Freeze in an ice-cream maker according to manufacturers directions.
11. Alternately you can spread the mix into a shallow pan and freeze.
12. Give it a stir with a fork every 45 min.
13. Once it gets fairly hard very briefly toss it in a blender to break up the ice into finer crystals and refreeze.
14. Serve within 24 hrs.
15. Keep frzn at low temperature, as the alcohol will depress the freezing point.

fresh blackberries, vidal sugar

Taken from cookeatshare.com/recipes/blackberry-vidal-sorbet-86759 (may not work)