Rosé Lemon Sorbet

Rosé Lemon Sorbet

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!

  • 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

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.

Nutritional Info:
Per Serving:Serving size: 1/2 cup, 100 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 16g carbohydrate (0g dietary fiber, 13g sugar), 0g protein
This recipe originally appeared at Whole Foods.

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