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Rosé Sorbet

5 from 2 votes
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  • 1 750 mL 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.

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