Made with Black Currant Wine

2 cups granulated sugar
2 cups water
3 cups of fresh blackberries
¾ cup of Elephant Island Black Currant wine
1 tsp of freshly squeezed lemon juice

In a saucepan bring sugar and water to a simmer stirring to dissolve the sugar. Cook for 2 minutes without stirring. Transfer to the fridge until completely cold. In a food processor or blender puree the blackberries, syrup, wine and lemon juice until smooth. Press through a fine sieve and cover until completely cold. Stir berry mixture and transfer to an ice cream maker and freeze according to the manufacturer’s instructions. NB: Raspberries can be used instead of blackberries.