Recipe courtesy of Hart Melvin, Founder, Gelato Fresco.
ingredients
directions
Puree the berries in a blender. Use a sieve to remove seeds. The puree you are left with should measure close to 1½ cups. Put puree in the blender. Add an equal amount of wine. The amount of sugar added will be 12% of the total wine/blackberry puree. 3 cups of wine/blackberry puree will require 1/2 cup of sugar. Add the sugar to the puree. Blend until the sugar is dissolved.
Freeze in an ice-cream maker according to manufacturers directions.
Alternately you can spread the mixture into a shallow pan and freeze. Give it a stir with a fork every 45 minutes. Once it gets fairly firm very briefly toss it in a blender to break up the ice into finer crystals and refreeze.
Serve within 24 hours. Keep frozen at low temperature, as the alcohol will depress the freezing point.