Serves: 6 servings
3 cups fresh blackberries
2 cups Simple Syrup
1/4 cup Cabernet Sauvignon wine
1 tsp freshly squeezed lemon juice
1. In a food processor or blender, in batches if necessary, puree blackberries, syrup, wine and lemon juice until smooth. Using the back of a wooden spoon, press through a fine sieve into a bowl to remove seeds. Cover and refrigerate until completely cold or overnight.
2. Stir berry mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.