Blackberry Cabernet Sorbet
1 lb blackberries (fresh is best, frozen is OK)
1 c cabernet sauvignon
1/2 c sugar
1 tsp lemon juice
Puree the blackberries, then put the mixture through a fine sieve to remove the seeds.
Combine the strained blackberries with the wine, sugar, and lemon juice in a medium saucepan. Cook over medium heat until sugar is dissolved.
Chill mixture, then freeze according to the directions on your ice cream freezer.