½ Bottle August Cellars Merlot
1 cup Water
½ cup chopped dried Rainer cherries
1 bag of frozen black berries
Place your first four ingredients into at medium sized pot and bring to a gentle boil until the sugar is dissolved. Basically you are making simple syrup for the base of your sorbet. Once the sugar has been dissolved turn off the heat and let your mixture cool for 10 -20 minutes. Place your frozen berries in the bowl of a blender and pour in your syrup. Blend until smooth.
Let your mixture chill in the refrigerator for at least an hour. Meanwhile set up your ice cream maker.
Freeze your sorbet like you would a conventional ice cream. Once your sorbet is finished I recommend you put it in the freezer for a least an hour to overnight if you can. This gives the sorbet time to set up.