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!
Special Diets:
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
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:
Per serving: 1/2 cup, 100 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 16g carbohydrates (0g dietary fiber, 13g sugar), 0g protein.
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.
See our Terms of Service.
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