↞ recipe box start page
Prep Time: Cook Time: Total Time:
Recipe Source: cdkitchen.com
view more member recipes
Blackberry Cabernet Sorbet
Category: Figs
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: 2-5 hrs
- 1 pound blackberries (fresh is best, frozen is OK)
- 1 cup Cabernet Sauvignon
- 1/2 cup sugar
- 1 teaspoon lemon juice
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Prime Rib With Cabernet Jus
by sgre52160
2 750-ml bottles Cabernet Sauvignon 4 cups beef stock or canned broth 2 cups ruby Port 3 large garlic cloves, peeled 1 large shallot, peeled, halved 2 bay leaves 3 teaspoons dried thyme 1 6-p
by sgre52160
2 750-ml bottles Cabernet Sauvignon 4 cups beef stock or canned broth 2 cups ruby Port 3 large garlic cloves, peeled 1 large shallot, peeled, halved 2 bay leaves 3 teaspoons dried thyme 1 6-p
Cabernet Cranberries
by sgre52160
1 1/4 cups sugar 1 cup Cabernet Sauvignon 1 (12 oz) pkg fresh or frozen cranberries 2 tsp grated tangerine or orange rind 1 (3 inch) cinnamon stick Bring sugar and wine to a boil in a medium sa
by sgre52160
1 1/4 cups sugar 1 cup Cabernet Sauvignon 1 (12 oz) pkg fresh or frozen cranberries 2 tsp grated tangerine or orange rind 1 (3 inch) cinnamon stick Bring sugar and wine to a boil in a medium sa
Braised Beef In Cabernet
by sgre52160
Vegetable oil 1 (4-5 lb) chuck roast 1 tbsp butter 3 tbsp chopped yellow onion 2 tbsp chopped carrot and celery 1 1/4 cup cabernet 1 cup beef broth 1 1/2 tsp chopped Italian tomatoes Pinch of
by sgre52160
Vegetable oil 1 (4-5 lb) chuck roast 1 tbsp butter 3 tbsp chopped yellow onion 2 tbsp chopped carrot and celery 1 1/4 cup cabernet 1 cup beef broth 1 1/2 tsp chopped Italian tomatoes Pinch of
Cabernet Pork Chops
by sgre52160
4 tbsp olive oil 4 (8 oz) pork loin chops, 3/4 - 1 inch thick Salt and pepper, to taste 2 cloves garlic, finely chopped 2 tsp dried oregano 1 tsp rosemary, chopped 4 large Portobello mushrooms
by sgre52160
4 tbsp olive oil 4 (8 oz) pork loin chops, 3/4 - 1 inch thick Salt and pepper, to taste 2 cloves garlic, finely chopped 2 tsp dried oregano 1 tsp rosemary, chopped 4 large Portobello mushrooms
view more member recipes