1. Several hours before making the sorbet, dissolve the sugar in the Manischewitz Black berry Wine over medium heat, then add the orange rind and mint leaves and bubble for 2 minutes. Add the blackberries, crushing them into the syrup with a fork; cool and refrigerate until cold.
  2. Lift out and discard the mint, then push the contents of the pan through a small fine sieve.
  3. Freeze for 30 minutes in a glass bowl. Process in a blender top for 45 seconds. Cover and return to the freezer. After 2 hours, return to the blender top and process 45 seconds. Spread into the bottom of a large ice cube tray, cover and freeze until ready to serve.
  4. Garnish with fresh mint sprigs or berries, as desired.
Serves: 8.

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