The world of wine-inspired treats has evolved in remarkable ways. It all began with the rise of rosé wine, which quickly became a symbol of elegance and leisure. Following the pink-hued wine’s immense popularity, the next trend to captivate taste buds was frosé, a delightful frozen concoction that offered a refreshing twist on the classic. And now, the spotlight shines brightly on the latest sensation in the culinary world – rosé sorbet. This delectable dessert is a testament to simplicity and taste, requiring just four basic ingredients and minimal effort.
Crafting Rosé Sorbet
Creating your very own rosé sorbet is a breeze. To embark on this delightful journey, you’ll first need to concentrate the exquisite wine flavor into a straightforward syrup. Don’t be intimidated; this step is far simpler than it may sound, and we promise you’ll find it surprisingly easy. Once you’ve successfully crafted the syrup, the next steps are a cinch. All that’s left to do is blend the concentrated wine syrup and freeze it to achieve the perfect sorbet consistency. That’s it! With just a few uncomplicated steps, you can savor the wonderful world of rosé sorbet in the comfort of your own home.
Choosing the Perfect Rosé Wine
To ensure your rosé sorbet is bursting with flavor, it’s important to select the right wine. Our friends at Ripe Life Wines recommend using a light-bodied, fruit-forward rosé for the most delectable finish. So, whether you’re indulging in a solo culinary adventure or sharing this delightful treat with friends and family, be sure to start with the right wine to unlock the full potential of your rosé sorbet experience.
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.