Go Back

Frozen Rosé Lemon Sorbet

This recipe transforms a bottle of rosé wine into a frozen, sorbet-like treat with a zesty lemon flavor. The wine is poured into a container and frozen until partially solid, then scraped into icy, granular servings that have a smooth, icy texture and vibrant appearance. It’s a refreshing dessert that combines alcoholic elegance with playful frostiness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 bottle rosé wine chilled
  • 2 x lemons for juice and zest
  • 0.5 cup sugar preferably superfine

Equipment

  • Freezer-safe container
  • Fork or Spoon for scraping

Method
 

  1. Juice the lemons and zest one for added citrus aroma, then set aside.
  2. Pour the chilled rosé wine into a freezer-safe container, leaving some space at the top for expansion.
  3. Add the lemon juice, lemon zest, and sugar into the wine. Stir gently until the sugar dissolves completely, creating a vibrant, slightly frothy mixture.
  4. Place the container in the freezer. Every 30 minutes, use a fork or spoon to scrape and stir the mixture to break up ice crystals and promote a uniform, sorbet-like texture. Repeat this process 3-4 times over 2 hours.
  5. Once the mixture is fully frozen with a granular, icy texture, use a fork to scrape it into fluffy, spoonable servings.
  6. Serve immediately in chilled glasses or bowls, garnished with extra lemon zest or a twist of lemon peel if desired. Enjoy this icy, fruity wine treat!