Olive Magazine
Red Wine Sorbet Recipe with Grapes

Black grape and wine sorbet

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
    • + chilling + freezing time
  • Easy
  • Serves 4

This recipe is ideal for entertaining and is the perfect light after-dinner refreshment. Instead of the sparkling shiraz, you could use a full-bodied red wine or a light, fruity rosé


Try our red wine sorbet then check out more sorbet recipes.


  • 120g golden caster sugar
  • 750g black or red grapes, picked off their stalks
  • 200ml sparkling shiraz


  • STEP 1

    Dissolve the sugar by gently heating it in a pan with 100ml water. Bring to the boil and simmer for 2 minutes, then set aside to cool.

  • STEP 2

    Whizz the grapes in a blender until roughly puréed. Pour through a sieve, using a spatula to push through as much juice as possible. (You could use a juicer for this step instead.)

  • STEP 3

    Stir in the cooled syrup and the wine. Chill for a couple of hours, then freeze/churn in an ice-cream machine following the instructions. Spoon into a lidded container and freeze for a couple of hours until firm. If you don’t have an ice-cream machine, pour into a shallow lidded container and freeze for 2 hours until firming up at the edges. Use a fork to beat the ice crystals in, then freeze for another 30 minutes. Repeat the beating - and freezing - for 30 minutes step for a further 2 hours, then leave to freeze for 3 hours or until firm. Serve scoops in pretty glasses.


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