Rosé Sorbet.

My inquiring mind is inquiring about you.

Rosé Sorbet I howsweeteats.com

It’s a bit early, but I’m dying to know what kind of New Years Eve person you are. Do you party all night? Go to the movies? Sit inside by the fire? Go to bed by 9?

I’m the kind of stay-home-and-be-cozy person, and try extremely hard not to be the last option above. Occasionally I’ve fallen asleep riiiiiight before the ball drops, only to wake up at 12:07 in a whole new year. Like the typical elderly woman that I am, I enjoy staying home, not being risky and watching Ryan Seacrest come quarter to twelve. The very last place I want to be is a crowded bar, but I’m all for eating a bunch of fun snacks (hello fondue), popping champagne (in my living room) and throwing confetti (to be found seven months later, under the couch.)

Rosé Sorbet I howsweeteats.com

The key word there is champagne, and no matter where I am, it’s always the one thing I really want on New Years. I LOVE bubbly wines and the like. Sweet or dry – I’m a fan of both, but my drug of choice lately has been a dry rosé. And not just because it’s pink.

But I mean, partly because of that. Says my unsophisticated palette.

Thankfully, gone are the days when I’d choose Arbor Mist over Pinot Gris. For weeks I planned on making a champagne sorbet: one that worked on it’s own or plopped in a sparkly glass of bubbly. And per usual, at the last second I changed my mind. Opting for the wine I’ve been reaching for the most, I am totally thrilled I went with this option. Like I expected with the champagne, this works on it’s own but also dropped in a glass. It’s refreshing and even somewhat palette cleansing, but you obviously must enjoy wine to be on board. Lucky for you, it will work with most versions.

We all win.

Rosé Sorbet I howsweeteats.com

On top, I sprinkled a touch of wild rose salt that I bought in Nantucket earlier this summer. It’s not a necessity and was originally placed there for color (SO CRAFTY. not.), but I also enjoyed the flavor. If you can find a merlot or chardonnay salt, I think that would work well too. But hey! What do I know? I’m just the person who likes to throw weird stuff together and say a little prayer. Pomegranate arils would work well too. Hint Hint.

So this will, for sure, be making an appearance when it’s time to ring in 2014. Yes. Seriously. 2014. WHAT!!! That so freaks me out. When I was in elementary school we made a time capsule that is set to be open in 2015 and well… here we are. This is not real life.

Rosé Sorbet I howsweeteats.com


Rosé Sorbet

Yield: serves about 4

Total Time: 8 hours (mostly down time)


1 750mL bottle dry Rosé wine
1 cup water
1 cup sugar
fresh mint for garnish


Combine all ingredients in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is boiling, then remove it from the heat. Let the liquid cool completely, then place it in the fridge to chill for at least 30 minutes. As you can see from the photo above, I like to use a bowl of ice and pour the mixture into a resealable bag to chill before placing it in the fridge.

After 30 minutes, add the mixture to your ice cream make and churn according to directions. I use the KitchenAid stand mixer attachment and church for 25 minutes. Once churned, add the sorbet to a freezer safe container and freeze for at least 4 to 6 hours.

Serve with a garnish of fresh mint if eating alone, or drop in glasses of champagne or wine.

Rosé Sorbet I howsweeteats.com

Pink dessert. !!!!

share:    Pin It    

116 Responses to “Rosé Sorbet.”

  1. #
    Meg — December 15, 2013 @ 5:49 pm

    We are going to a White Party for New Years.
    This recipe looks dangerous! YEssss


  2. #
    Corbett — December 16, 2013 @ 12:03 am

    If you boil the Ròse does that remove the alcohol? Could you just boil the sugar and water make a simple syrup then add the wine, wow I sound like a lush. Can’t be losing any alcohol!


    • Alessio — December 16th, 2013 @ 4:29 pm

      I think you should be able to prepare the sorbet mixture also with water at room temperature (usually you can dissolve about 2 cups of sugar per cup of water at room temperature). To speed up the process one could even pre-chill the wine :D


  3. #
    JR — December 17, 2013 @ 8:16 pm

    Yes, as with everyone else, I noticed the phallic resemblance in these pics when I saw them last week…but I just read the Ryan Seacrest comment & that put me over the edge. bhahahahaha


  4. #
    Sue — December 18, 2013 @ 7:37 pm

    Can’t. Stop. Laughing!!!! I’m sure these are fantastic but it just seems that you need to put them in a bigger glass so there’s not that bulge on the top. Or just go all out with more rose salt & mint and create a bachelorette party drinking/brain freeze game.


  5. #
    foodnerd4life — December 27, 2013 @ 6:22 pm

    This looks amazing! Would be super refreshing for summer. Can’t wait to give it a go!

    FoodNerd x



  6. #
    di from the culinary library — March 5, 2014 @ 5:45 pm

    I was just surfing the web for edible flowers recipes and found your rose sorbet. looks great and will try it. We’ve just published our second volume, “Edible Flowers & Leaves” (Amazon) if you’re interested in more recipes.



Leave a Comment

Current ye@r *