- 1 cup Turbinado Sugar, ground fine in a food processor
- 1/2 cup Water
- 1 tsp Vanilla Extract
- 2 1/2 cups Organic Merlot
- 1 cup Blackberries
- 2 tbsp Lime Juice
Combine the fine sugar, water, and vanilla in a sauce pan. Heat to boiling and then simmer without stirring until the color darkens to golden. (This is a little hard to judge because of the vanilla extract, but about 5-7 minutes should be good.)
Pour in a splash of the wine. If there aren’t lots of bubbles, heat the sugar mixture a little longer. Pour in the rest of the wine, and stir until uniform.
Add the blackberries and lime juice and simmer for about 15 minutes. You want this time to both cook off the alcohol and get all the juice from the berries, so every now and then smoosh the berries with a spatula to release more juice. Strain.
Let the mixture come to room temperature, then chill for 2 hours. I am usually pretty loose with chill times, but here it is important that it is as cold as possible before putting into the ice cream maker. Follow the directions in your ice cream maker, then freeze again before serving. If you don’t have an ice cream maker, try following the directions here.
This recipe is inspired by Ice Cream! by Cuthbert and Wilson.
Read the blog post where this recipe originally appeared.