Frosé (Frozen Rosé Sorbet)


You may have noticed by now if you're following me on Instagram that I really enjoy wine! Despite how much I love baking, I would choose a glass of wine over dessert any day. My interest in wine is actually a relatively recent one, and I've been having so much fun learning about it for the past few years. I'm really excited because next month (cue panic mode as my to-do list flashes before my eyes) we're going to leave for our vacation in Britain and France. On that trip we'll be visiting Bordeaux, and doing soooo much wine tasting! I can't wait to learn as much as I can about Bordeaux wines!



I was trying to brainstorm fun sorbet recipes the other day, and opened my fridge for inspiration. Voila! Rosé sitting right in front of me! So I poured a glass (naturally) and got to work! I love that this sorbet has a hint of fruit and citrus, but the flavors only compliment the rosé flavor - they don't overwhelm it. This recipe includes kiwi, which was actually the suggestion of our friend Patrick who is the winemaker at Merry Cellars Winery in Pullman. I would never have thought to add that flavor, and I love it! This is perfect for enjoying on a hot summer day! 

Ingredients: 

1/2 lb strawberries, hulled and sliced
1 kiwi, peeled and sliced
1 cup water
1/2 cup granulated sugar
2 cups of your favorite rosé wine (I used Merry Cellars)
2 oz fresh grapefruit juice



Directions:

Rinse, hull and slice strawberries and kiwi into smallish slices. Place the fruit into a medium saucepan, and cover with water. Bring the fruit water to a boil, and them reduce to medium and simmer for about 15-20 minutes. You will know it's ready when the berries have lost their color, and the water is dark pink. Strain the fruit out using a fine mesh strainer, being careful not to squish the berries or kiwi. Discard the fruit once the liquid is strained out. 

Pour the liquid back into the saucepan, and add the sugar. Bring to a boil again, and then simmer for about five minutes, stirring as the sugar dissolves. Once all the sugar is incorporated, take the syrup off the burner and allow to cool completely. 

Pour the rosé into a medium bowl, and whisk in the grapefruit juice. Add the strawberry kiwi syrup a little at a time, tasting as you go. Sweetness is a personal preference, so it's nice that you can so easily control it in this recipe. Once the ingredients are combined, transfer the frosé to a shallow baking dish, cover carefully with plastic wrap, and freeze overnight. I know, that's the hardest part!! The first time I made this I tried to freeze it in my ice cream machine, but because of the alcohol I found it didn't really work.

The next day you will be able to enjoy your cold, refreshing frosé and instantly become the most popular person on the block! 

Do you like wine as much as I do? Then you will also love my Merlot Chocolate Truffles!

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Kirsten Bell
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