Blackberry Port Sorbet
Recipe courtesy Charles B. Mitchell Vineyards

2 cups very ripe fresh blackberries
1/2 cup sugar (vary amount according to taste)
1 egg white
2 tablespoons Port wine
1/2 cup sour cream
1 teaspoon vanilla

Place blackberries in the freezer for 50 minutes prior to preparation. Combine the berries, sugar, egg white and wine in the bowl of a food processor. Run the processor until the ingredients are smoothly combined. Pour mixture into a shallow baking pan and freeze for 90 minutes.

While sorbet is freezing, combine sour cream, vanilla, and sugar to taste. Set aside.

When sorbet is frozen, remove from freezer and re-mix in a food processor until just blended. Place in serving dishes, drizzle with Port, and top with sour cream mixture.

Serve immediately.