Prepare your ice cream maker if needed. Some models require the container to be frozen for at least 24 hours ahead. Check your manufacturer instructions. *You can make this recipe without an ice cream maker; please refer to the notes below to find out how.

Pour the sugar and water in a small saucepan and heat on medium-high until the sugar dissolves and the mixture begins to boil. Simmer for about another 3 – 5 minutes, or until the mixture looks somewhat syrupy. Set aside to cool down.

Add the blackberries, pomegranate juice, and cooled simple syrup in a blender and blend on low until the blackberries are completely blended. Strain to remove any seeds.

Pour the mixture into a container and chill in the refrigerator for at least 2 hours, preferably until the mixture reaches about 40 degrees F.

Pour the mixture, plus a splash of wine into your ice cream maker and churn according to manufacturer instructions. Pour the churned mixture into a container and freeze until solid – at least 3 – 4 hours.