Rosé Lemon Sorbet

Rosé Lemon Sorbet

Recipe Rating: 3.1027
Makes 1 quart, enough to serve 8

Nothing says summer like a blushing rosé — and icy treats. This match made in heaven is light and refreshing, perfect for a brunch or a fancy-feeling afternoon treat. Plan ahead to make this sorbet, which doesn’t require an ice cream maker!

  • 2 cups rosé wine
  • 1/2 cup sugar
  • Peel from 1 lemon, peeled off in wide strips with a vegetable peeler
  • 1/2 cup lemon juice

In a small saucepan, combine rosé, sugar and lemon peel. Set over medium heat and warm, stirring until sugar dissolves, about 5 minutes. Remove from the heat, add lemon juice and 1 cup water and stir to combine. Remove and discard lemon peel. Pour sorbet mixture into a large, shallow pan. Cover and freeze overnight, or until completely frozen.  

Transfer frozen sorbet mixture to a food processor and pulse until the mixture is smooth but still icy. Return sorbet to the shallow pan, and cover and freeze until completely set, 6 to 8 hours more. Sorbet will keep for up to 1 week.

Nutritional Info: 
Per Serving: Serving size: 1/2 cup, 100 calories (0 from fat), 16g carbohydrates.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.