This Rosé Sorbet Is Anything But Basic!
First came rosé, then came frosé — and now it's all about rosé sorbet. The refreshing treat requires only four ingredients and is super simple to make. Just concentrate the wine flavor into a simple syrup (which is way easier than it sounds, we promise!), then blend and freeze. That's it! To get started check out the rosé sorbet recipe below from our friends at Ripe Life Wines. They recommend using a light-bodied, fruit-forward rosé, like The Clambake Limited Edition Rosé, for the most flavorful finish.
Clambake Rosé Sorbet Recipe
- 2 cups of rosé wine
- ¾ cup pomegranate juice
- ½ cup sugar
- 12 frozen black cherries
- Add 2 cups of rosé to a saucepan, bring to boil, and reduce to ¾ cups; set aside and let cool.
- Combine the sugar and ½ cup pomegranate juice in a separate saucepan over medium heat, stirring constantly until sugar is dissolved and mixture turns to syrup.
- Add the frozen cherries to the syrup and let seep until soft.
- Combine the reduced rosé, simple syrup, and remaining ¼ cup pomegranate juice in a blender and puree until smooth.
- Once cool, transfer mixture into a freezer-safe container, cover, and freeze for about 4-6 hours (the longer you freeze, the firmer the sorbet will be).
- Scoop and serve!
We recommended serving rosé sorbet in a wine glass and garnishing it with a mint leaf for a chic touch. Or, add a scoop to a flute of champagne or sparkling rosé for the perfect grown-up float.
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