Gimme Some Oven

Blackberry Cabernet Sorbet

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‘Tis the season to break out the best invention of the 21st century — my ice cream maker!!

That’s right! 80 degree weather has finally hit Kansas City this week. And, delicious blackberries have been in abundance this month. So to celebrate, decided to try this blackberry cabernet sorbet recipe I’ve had bookmarked and couldn’t wait to try.

Needless to say, it was fabulous — both before it went in the ice cream maker, and after! Loved the fresh blackberry + cabernet combination. Just like a frozen sangria! Feel free to play around with different berries (I imagine blueberries, strawberries, or cherries would go well with the cabernet). And you can of course sub in whatever red wine you have on hand.

So if you’re looking for a classy new dessert (or “dessert wine”) to try this summer, give this a go! (And you don’t have to tell your friends that it takes all of 5 minutes to mix up! ;))


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Blackberry Cabernet Sorbet

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  • Prep Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 3-4 cups sorbet 1x


You will love this blackberry cabernet sorbet recipe! Delicious, classy, and oh-so-simple.


  • 2 cups fresh or thawed frozen blackberries, rinsed
  • 1 cup water
  • 1/2 cup sugar
  • 3/4 cup Cabernet Sauvignon
  • 2 tsp lemon juice
  • 1 egg white (or egg substitute)


  1. Whip the egg white until stiff peaks form.
  2. In a blender, combine the blackberries, water, sugar, wine, and lemon juice and blend until smooth. Transfer to a bowl and stir in the whipped egg white until just mixed (don’t over-stir). Cover and chill mixture for about 30 minutes.
  3. Run mixture in an ice cream maker according to manufacturer’s directions. Freeze in freezer to reach desired consistency.
  4. Serve garnished with fresh blackberries if you’d like.


Recipe adapted from StarChefs


Ali’s Tip:

I suppose you could boil the wine for just a little bit if you wanted to cook off some of the alcohol. But otherwise, this makes for a super-fun “dessert wine”!

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18 comments on “Blackberry Cabernet Sorbet”

  1. Wow. Look at that color! Awesome!

  2. Can’t wait to try this with my frozen blackberry stash!

  3. Further proof that I need an ice cream maker, like, pronto! Beautiful sorbet, Ali!

  4. Love the color of this chilly treat!

  5. This is SO yummy – the wine flavor really comes thru – in a good way!

  6. This looks lovely! Now I want some sorbet! I love the deep color.

  7. is it possible to make sorbet/ice cream without an ice cream maker?

    • hey moe!

      i’ve read mixed thoughts on this before, but the short answer is YES! apparently the churning of the ice cream maker helps make ice creams and sorbets much creamier and creates that consistent texture. but a very similar (if not almost identical) effect can be had without.

      the tip is to find some sort of bowl (i’d recommend metal) that can be frozen. pop it in the freezer first until it’s super-cold. then create the sorbet mixture, add it to the bowl, and pop it back in the freezer. then to get the best results, pull it out every hour or so (for 3 hours) and give it a good stir to mix in the frozen outsides with the not-yet-frozen insides. apparently this will help it have a better texture in the end.

      and if not…i found an ice cream maker to replace my last one this month at aldi! $19.99 — worth every penny. :)


  8. Thanks–I just now saw your response! But in the meantime, a couple friends of mine decided to go in on a Cuisinart ice cream maker together, so it’s a communal one! Which is good b/c I was afraid if I got one myself I’d only use it once, so this is perfect. ANYWAY I just got my timeshare with it yesterday so this recipe is first on my list! I’m so excited.

  9. Just found your page and this recipe and I love it! Beautiful. New follower here!!!

  10. What a vivid color. I’m all about this recipe. Now I just need to get an ice cream maker! ^_^

  11. Hi Ali, Im from Singapore and i would love to try this recipe! May i know how many grams of blackberries is 2 cups? And how many ml is 3/4 cup of the Cabernet Sauvignon?

    • Hi Maine! 2 cups of blackberries should be 200 grams. 3/4 cup Cabernet Sauvignon should be 177ml. We hope this helps, and that you enjoy the recipe! :)