Rosé Lemon Sorbet

Makes 1 quart, enough to serve 8
Time 6 hrs 25 min
Rosé Lemon Sorbet

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!

Special Diets:

Dairy FreeDairy Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    2 cupsrosé wine
    1/2 cupsugar
    Peel from 1 lemon, peeled off in wide strips with a vegetable peeler
    1/2 cuplemon juice

Exclusively for Prime members in select ZIP codes.

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.

Nutritional Info

Serving Size

1/2 cup

Calories

100

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

0mg

Total Carbohydrate

16g

Dietary Fiber

0g

Total Sugars

13g

Protein

0g

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.