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Blackberry Sorbet

2 tsp unflavored gelatin
1/4 cup cold water
1/2 cups fine granulated sugar
2 cups Tomasello Winery blackberry wine
2 tablespoons fresh lemon juice
1 egg white
2 tablespoons sugar

Soften gelatin in 1/4 cup cold water. Heat wine and sugar in saucepan over low heat until sugar is completely dissolved and mixture begins to simmer. Remove from heat and add lemon and softened gelatin. Stir for 1 minute or until gelatin is completely dissolved. Cover and freeze in mixer bowl until sides are solid and the middle is slushy (about 2-3 hours).  Beat with electric mixer until frothy, about 1 minute.  Beat egg white until soft peaks form, add 2 tablespoons sugar and beat until peaks are stiff, gently fold in wine mixture. Freeze in an ice cream machine according to manufacturer’s instructions.  Transfer sorbet to a container, cover, and freeze for at least 4-6 hours to firm up.


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