Rosé Sorbet
Jun. 20th, 2014 05:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksRosé Sorbet
Yield: serves about 4
Total Time: 8 hours (mostly down time)
Ingredients:
1 750mL bottle dry Rosé wine
1 cup water
1 cup sugar
Fresh mint for garnish
Directions:
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.
After 30 minutes, add the mixture to your ice cream maker and churn according to directions. 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.
Yield: serves about 4
Total Time: 8 hours (mostly down time)
Ingredients:
1 750mL bottle dry Rosé wine
1 cup water
1 cup sugar
Fresh mint for garnish
Directions:
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.
After 30 minutes, add the mixture to your ice cream maker and churn according to directions. 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.
