Blackberry Cabernet Sorbetto

At our house, when we make a dish that has a hidden or unexpected ingredient in it we will often try to get our guest to try to guess what it is.  This one cam be an easy guess or a hard one depending on if the individual enjoys wines.
This sorbetto is perfect to enjoy on a nice hot day on the patio or poolside with some friends.

Blackberry Cabernet Sorbetto

2 cups cabernet sauvignon

6 cups fresh black berries

1 tbsp fresh lemon juice

1 cup water

1 cup sugar

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  (Start step 2)  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2.  Pour the wine into a second saucepan and place over medium heat.  Simmer the wine until it reduces by half.  Remove from the heat and let it cool before transferring it into a covered bowl and refrigerating it for at least an hour.
3. In a blender, puree the blackberries and lemon juice until smooth.  Pour the puree through a fine-mesh strainer, pressing the solids to extract all of the puree.  Discard the seeds.
4. Whisk together the puree, wine reduction and simple syrup.  Pour the mixture into the container of an ice cream machine and churn according to the instructions.
5. Transfer the serbetto to an airtight container and freeze for at least two hours before serving.