Learn how to make sorbet with wine! This easy recipe uses a spritzed rose moscato balanced with a little lime for a refreshingly light dessert for all your spring celebrations! Gorgeous blush pink color! Difficulty level 1 out of 10.
Let boil until all the sugar crystals are dissolved and the liquid is clear.
Remove from heat and add the wine.
Squeeze in the citrus if you are using it.
Chill in the refrigerator.
Add to the ice cream maker and freeze according to manufacturers instructions.
Serve in chilled glasses, in small servings, and garnished as you like.
In Your Freezer
Follow instructions 1 -6 above.
Pour the chilled mixture into a rimmed cookie sheet or large sheet pan.
Remove from the cookie sheet and blend in the blender or food processor until smooth.
Return to the freezer and re-freeze before serving in chilled glasses.
Keep your wine sorbet smooth by making sure all the sugar crystals are dissolved. Take out a spoonful of the liquid and rub it between your fingers. If you feel any grittiness let it simmer a minute or two longer.
Use any variety of wine you like - or even a combination! Imagine a sangria wine sorbet....mmmmm!
Make it the day before serving and let it freeze overnight.
Put the serving dishes in the freezer for a bit before adding the sorbet. It will help it stay frozen.
Once you've put it in the serving dishes serve it immediately because it will melt fast!
Adjust the sugar to the sweetness of the wine. Always taste before chilling.
If you have to add more sugar be sure to bring the liquid to a boil so that the new sugar crystals are completely dissolved.
This is not a dessert for children. The alcohol does not cook out.