This rosé sorbet recipe comes from our food contributor, Christina Evert of Abuelita Eats! With a focus on vegetarian and pescatarian recipes, Christina shares her cooking adventures on her Instagram, @abuelitaeats, showing how easy and tasty it can be to incorporate more fresh fruits and vegetables into your diet via her simple yet scrumptious meals and snacks. 

rosé sorbet in bowl with rose and petals for rose sorbet recipe

Most of us don’t need an excuse to sip rosé, especially not in summer–but just in case you were looking for another reason to enjoy this blushy beverage, June 8 is officially National Rosé Day. You could just raise a glass of the pink drink, but why not take it to a yummy new level? Enter my strawberry rosé sorbet recipe, a fun, frozen take on everyone’s favorite warm-weather wine.

If there is anything better than fresh strawberry sorbet in summer, it’s boozy fresh strawberry sorbet. The best thing about this sweet and delicious treat? All you need is a high-speed blender and a freezer and you’re good to go.

rose wine ice cubes in bowl for rosé sorbet recipe

Grab a bottle and sip while you work, because this light, fresh dessert deserves a “Cheers!”

bowl of rose wine sorbet for rosé sorbet recipe spoonful of strawberry rosé sorbet with rose and petals for rose sorbet recipe

Enjoy!

XX,

Christina

Have you tried this rosé sorbet recipe? Tell us your thoughts in the comments!

  • PREP TIME: 15 MINS
  • SERVES: 4
  • rosé sorbet recipe

Ingredients

Ingredients:

1 lb fresh strawberries

1/2 bottle of your favorite Rosé wine

1 cup sugar

1/2 cup water

Directions

Step 1:

Wash, trim and freeze one pound of fresh, ripe strawberries overnight.

Step 2:

Fill your ice cube tray with rosé–about 1/2 a bottle should fill up your entire cube tray–and freeze until the rosé becomes solid. Be sure to choose a bottle you love because you want the rosè flavors to shine through!

Step 3:

Meanwhile, combine 1 cup of sugar with 1/2 cup of water in a small sauce pan and and cook until all the sugar has dissolved–this will be the liquid agent to your sorbet mix, so you may not use it all up but it’s good to have on hand if the blender needs a little extra juice.

Step 4:

When your berries and rosé are nice and frosty, add them to a high-speed blender and add just enough of your sugar syrup to get things moving. Keep slowly adding the sugar-water mixture until everything is nice and pink and super smooth, then transfer the berry mixture to a shallow baking dish, cover, and freeze until nearly solid (you should be able to easily scoop it with an ice cream scoop).

Step 5:

Serve in pretty dishes and top with rose petals and a few sprigs of mint, or make yourself a beautiful rosé float by topping your dish with a healthy pour of your favorite pink bubbles!