Port Victoria Blackberry Pepper Sorbet
by Sherry Mussio,Starling Lane Winery
1 cup Starling Lane Port Victoria
1/2 tsp crushed Red Peppers
2 cups frozen Blackberries, defrosted
1 cup berry sugar
1 cup apple juice
Directions:
Soak the crushed red peppers in the Starling Lane Port
Victoria for an hour. In the meantime, purée the
blackberries in a food processor and press through a fine
sieve using a rubber spatula until only the seeds are left.
Discard the seeds. Add the apple juice and sugar to the
purée and mix until the sugar is totally dissolved.
Add the pepper soaked blackberry wine.
Pour mixture into a shallow dish and freeze until firm.
Remove from freezer and purée in food processor again
until smooth. Put into container, cover with plastic wrap
and freeze until set and ready to use.
To serve, scoop into balls, place each in a stemmed martini
glass that has been frosted in the freezer and top with a
sprig of fresh mint.