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Merlot Berry and Dark Chocolate Sorbet

A few years ago, I got an ice cream maker for a Valentine’s Day present  – I’ll take a new kitchen gadget over roses any day!   I love the idea of making healthier frozen treats, and my ice cream maker has become one of my favorite kitchen toys. I pulled it out kind of early this year to make the most amazing Valentine’s Day dessert treat for you.  I was going for something sexy and decadent, since it is Valentine’s Day after all,  but also heart healthy, since  February is American Heart Month. This Merlot, Berry, and Dark Chocolate Sorbet checks all of the boxes.

OK, so it does have a bit of sugar, (you need sugar when making sorbet so it doesn’t freeze solid) but other than that, it’s SO good for you!  Every. Single. Ingredient. Lots of heart healthy antioxidants throughout, from loads of berries, and just a touch of red wine and dark chocolate.

Merlot Berry and Dark Chocolate Sorbet|Craving Something Healthy

Boozy sorbet? Yes, please. Sign me up. Who needs roses for Valentine’s Day? Do you have an ice cream maker? This is the one I have and I love it!

Merlot Berry and Dark Chocolate Sorbet

Red wine, berries, and dark chocolate aren't only delicious, they're the ultimate heart healthy dessert!
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Course: Dessert
Cuisine: American
Keyword: raspberries, sorbet
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 336kcal
Author: Craving Something Healthy

Ingredients

  • 1/2 cup sugar
  • 1/4 cup organic light corn syrup
  • 1/4 cup water
  • 3/4 cup Merlot
  • 1 pound frozen mixed berries
  • 2 oz good dark chocolate chopped fine

Instructions

  • Place sugar, corn syrup, water and wine in a medium saucepan and bring to a boil, stirring until sugar dissolves. Add berries, and stir to break up. Bring mixture to a boil, and then reduce heat to low and simmer for 8-10 minutes until berries are soft and mostly broken down.
  • Remove from heat, and let cool in the refrigerator for at least an hour to chill. Berry mixture can also be made the night before and chilled overnight.
  • Transfer the berry mixture to the bowl of an ice cream maker and churn for about 20 minutes until thickened and mostly frozen. Add chopped chocolate and mix for another minute to distribute well.
  • Freeze sorbet in a freezer safe container, for at least 2 hours or until solid.

Nutrition

Calories: 336kcal | Carbohydrates: 63g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 219mg | Fiber: 5g | Sugar: 55g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
Did you make this recipe?Tell me @CravingSomethingHealthy!

What are you doing for Valentine’s Day?  Wait.  Never mind. I don’t want to know 😉

Eat well!

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14 Comments

    1. Hi Cathy, You can blend and strain it if you prefer a smoother sorbet. I like some chunks of fruit and I don’t mind the seeds, so I keep it simple. Either way works. Enjoy!

  1. Yay! I love that you got an ice cream maker! I’d rather have kitchen tools too Anne! 🙂 Happy Valentine’s Day!

    1. The funny thing is – I rarely eat ice cream but I really love that ice cream makes! Happy Valentine’s Day to you Sara!

    1. I loved the merlot with the berries, and champagne sorbet sounds divine too! Unfortunately, I didn’t make the cookies, but they’re still good 🙂 They’re with the Italian imported cookies at the grocery store – Batticuori Mulino Bianco from Barilla. Super cute!

  2. This sounds delicious. I’ve made dark chocolate sorbet before, but will have to try this next time. Have you ever experimented with a coffee and dark chocolate sorbet. I have been meaning to try that.

    1. No, but that sounds amazing! I just got my ice cream maker, so I’ll be doing lots of flavor experiments in the coming months 🙂

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