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.
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