Blackberry Rose (of Pinot Noir) Sorbet

This one has summer written all over it. Fresh blackberries (any berry will do), our favorite Rose (currently the 2011 Taft Street Sonoma County Rose of Pinot Noir), and simple syrup add up to a refreshing end to any meal. It’s also great by itself.


  • 2 cups fresh blackberries
  • 2 cups Rose of Pinot Noir (only Taft Street will do!)
  • 2 cups simple syrup
  1. Cook all ingredients for 10 minutes. Cool. Pass through food mill to extract most of the seeds. Refrigerate for an hour.
  2. Put into ice cream maker according to manufacturer’s instructions. Freeze.