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Blackberry Cabernet Sorbet
This vivid spring dessert is not only lovely to look at - the combination of blackberry and cabernet is elegant and surprisingly delicate, too.
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To serve: Fill each lemon with sorbet and garnish with a fresh berry and a sprig of mint or thyme.
- 1 cup(s) sugar
- 1 cup(s) Cabernet Sauvignon
- 1 1/2 lb. fresh (or frozen, thawed) unsweetened blackberries, juices reserved, plus 16 fresh blackberries
- 2 Tbsp. fresh lemon or orange juice
- 8 perfect lemons
- Mint or thyme sprigs for garnish
- Stir sugar and Cabernet in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
- Working in batches, purée blackberries and juice, the cold syrup and lemon juice in a blender until smooth. Strain into another large bowl; discard seeds.
- Process the berry mixture in an ice-cream maker according to manufacturer's instructions. Transfer sorbet to container. Cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
- Cut the top 1/3 off of each lemon. Use a sharp spoon to pull out all of the lemon flesh, leaving the shell intact (freeze or refrigerate the lemon for another use). Cut enough from the bottom of the lemon so that it sits upright.