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Add a photoServings: 6
Ingredients
- 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
Directions
- Puree the berries in a blender. Use a sieve to remove seeds. The puree you are left with should measure close to 11/2 c.. Put puree in the blender. Add in an equal amount of wine. The amount of sugar added will be 12% of the total wine/blackberry puree. 3 c. of wine/blackberry puree will require 1/2 c. of sugar. Add in the sugar to the puree. Blend till the sugar is dissolved.
- Freeze in an ice-cream maker according to manufacturers directions.
- Alternately you can spread the mix into a shallow pan and freeze. Give it a stir with a fork every 45 min. Once it gets fairly hard very briefly toss it in a blender to break up the ice into finer crystals and refreeze.
- Serve within 24 hrs. Keep frzn at low temperature, as the alcohol will depress the freezing point.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 3 | 10% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 112mg | 3% |
| Total Carbs 6.64g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.37g | 2% |
| Protein 0.96g | 2% |
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