5 ounces granulated sugar
Several hours before making the sorbet, dissolve the sugar in the Manischewitz Black berry Wine over medium heat, then add the orange rind and mint leaves and bubble for 2 minutes. Add the blackberries, crushing them into the syrup with a fork; cool and refrigerate until cold.
Lift out and discard the mint, then push the contents of the pan through a small fine sieve.
Freeze for 30 minutes in a glass bowl. Process in a blender top for 45 seconds. Cover and return to the freezer. After 2 hours, return to the blender top and process 45 seconds. Spread into the bottom of a large ice cube tray, cover and freeze until ready to serve.
Garnish with fresh mint sprigs or berries, as desired.