Rosé Wine Sorbet with Prosecco-Soaked Strawberries
This elegant vegan and gluten-free dessert combines the tangy, floral notes of rosé wine sorbet with the effervescent sweetness of prosecco-soaked organic strawberries. Perfect for summer gatherings, it’s a refreshing, boozy treat that’s easy to prepare and sure to impress.
Ingredients
- 2 cups organic rosé wine dry, not sweet
- 1/2 cup organic cane sugar
- 1 tbsp organic lemon juice
- 1 tsp organic vanilla extract
- 1 1/2 cups organic strawberries hulled and halved
- 1/2 cup organic prosecco
- 1 tbsp organic maple syrup
- Optional: Fresh mint leaves for garnish
Instructions
- In a medium saucepan, combine rosé wine and cane sugar over medium heat. Stir until sugar dissolves completely, about 3-4 minutes. Remove from heat and let cool.
- Stir in lemon juice and vanilla extract. Transfer the mixture to a bowl and refrigerate for 1 hour to chill.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20-30 minutes) until it reaches a slushy consistency.
- Transfer the sorbet to a freezer-safe container and freeze for 2-3 hours to firm up.
- Meanwhile, place strawberries in a bowl. Mix prosecco and maple syrup, pour over strawberries, and let soak for 30 minutes in the fridge.
- To serve, scoop sorbet into bowls or glasses, top with a spoonful of prosecco-soaked strawberries, and garnish with mint leaves if desired.
