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Rosé Lemon Sorbet

Makes 1 quart, enough to serve 8
Time 6 hr 25 min
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!
Ingredients
  • 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
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Method

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, at least 8 hours.

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.

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.
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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.