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Mixed Berry Shiraz Sorbet

Confession: alcohol and dessert aren’t exactly things in the strict paleo world. But wine and fruit are pretty much the closest things to caveman eats you can get when it comes to booze and sweet treats. And, really, wouldn’t life be sad without vino and dessert? We think so.
And so does Lea Valle of the blog Paleo Spirit who is the author of the new cookbook Sweet Paleo. Her cookbook is full of dessert recipes made with Paleo-approved ingredients like nut flours, fruits, natural sugar alternatives, cocoa and flax seeds — including this Mixed Berry Shiraz Sorbet recipe. Perfect now that the weather is warming up, we just had to share it!

Mixed Berry Shiraz Sorbet
Recipe type: Dessert
Cuisine: American
Cook time: 
Total time: 
The deep, fruity taste of sorbet is another dairy-free frozen treat I learned to love while living abroad. Sorbet is typically made from sweetened water with flavoring (usually fruit, wine or liqueur.) This recipe is an example of a combination sorbet, containing mixed berries cooked in a red Shiraz wine. The result is an intense, deep berry flavor that literally melts in your mouth. This rich sorbet goes great with a glass of sparkling mineral water.
  • 3 cups blackberries plus 1 cup blueberries (or combination of favorite fresh or frozen berries)
  • 2 cups shiraz or similar red wine
  • ⅓ cup honey
  • Mint leaves, for garnish (optional)
  1. Place the berries and wine in a medium-size saucepan and bring to a simmer. Cook, covered, for 10 minutes.
  2. Turn off the heat and use a wooden spoon to mash the berries to release their juices.
  3. Allow to cool for 5 to 10 minutes, then use the spoon to press the mixture through a fine-mesh sieve.
  4. Return the strained mixture to the pan and bring to a boil. Boil for a few minutes to cook off the alcohol and combine the flavors. Stir in the honey.
  5. Cover and chill completely. Process according to your ice cream maker manufacturer’s directions and serve immediately or, if you do not have an ice cream maker, simply place in your freezer as is.
  6. The small amount of alcohol that remains in the sorbet will keep it from freezing completely solid, allowing it to be easily scooped into glasses or bowls.
  7. Garnish with mint leaves.
Makes about 1 quart.

We are liking this trend of wine in dessert. How about you? And talk about the fun pairing options! Jenn

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