Blackberry Sorbet with Crème De Cassis
This refreshing cocktail is relatively low in fat and calories for a frozen alcoholic drink, but is rich in powerful vitamins and minerals such as vitamin C, vitamin K, and fiber.
Easily make this a nonalcoholic mocktail by skipping the creme de cassis and replacing the sparkling wine with sparkling grape juice.
Set aside four of the most beautiful blackberries as garnish. Puree remaining blackberries with sugar, lemon juice and liqueur. (If desired, strain puree through a strainer or sieve).
Pour puree into a shallow metal pan and freeze at least 4 hours, stirring vigorously three to four times during freezing time to prevent large ice crystals from forming.
Remove from freezer, let sorbet thaw slightly, and scoop into glasses. Garnish with reserved blackberries.
Fill glasses to taste with slightly chilled red sparkling wine.