🍓 Strawberry Rosé Sorbet

🍓 Strawberry Rosé Sorbet

Prep Time: 15 minutes
Cook Time: 5 minutes (for simple syrup)
Chill & Freeze Time: 4–6 hours
Total Time: About 6 hours
Servings: 6

Ingredients

• 1 lb (450 g) fresh strawberries, hulled

• ¾ cup rosé wine (choose a dry or semi-sweet variety)

• ½ cup granulated sugar

• ¼ cup water

• 1 tablespoon fresh lemon juice

• Pinch of salt
  
  Directions

• Make the simple syrup: In a small saucepan, combine sugar and water. Heat over medium until the sugar dissolves completely (about 2–3 minutes). Remove from heat and let cool.

• Blend the base: In a blender, combine strawberries, cooled syrup, rosé wine, lemon juice, and salt. Blend until smooth.

• Strain (optional): For an ultra-smooth texture, strain the mixture through a fine-mesh sieve to remove seeds.

• Chill: Pour the mixture into a bowl or container, cover, and refrigerate for at least 2 hours until very cold.

• Freeze:

  • If using an ice cream maker: Churn according to the manufacturer’s instructions, then transfer to a freezer-safe container and freeze for 2–4 hours.

  • If no ice cream maker: Pour into a shallow dish, freeze, and stir with a fork every 30 minutes until firm and slushy (about 3–4 hours total).

• Serve: Scoop into bowls or cocktail glasses, garnish with a fresh strawberry or mint sprig, and enjoy chilled!
  ✨ Tips

  • Use ripe, sweet strawberries for the best flavor.

  • For a non-alcoholic version, swap rosé with sparkling grape juice or pink lemonade.