Rosé Lemon Sorbet

Makes 1 quart, enough to serve 8

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 Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: Serving size: 1/2 cup, 100 calories (0 from fat), 16g carbohydrates.
Makes 1 quart, enough to serve 8
  • 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
Makes 1 quart, enough to serve 8

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.  

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.

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