There is something truly sublime about a dessert that helps you cool down on a hot day. Your standard dairy-based ice cream is the classic, but sometimes you want something a little more elegant with a little less dairy. This wine sorbet is a great, homemade option for a cool treat just for the adults in the family.
Jump to RecipeThis dessert is great for bachelorette parties, bridal showers, and really any gathering for adults – especially when the air conditioning is on the fritz. It does take a little time to make, but most of that time is passive while waiting for the components to cool. You can use any type of sweet wine you like, and because of this flexibility, this recipe is easily adaptable. It’s naturally dairy-free and gluten-free, and can be vegan if you use a wine that’s labeled accordingly. Your friends with lactose intolerance will be so glad you brought this sorbet to the grown-up ice cream social!
The ingredients for this sorbet are delightfully simple. You need about half of a bottle of your favorite wine – I used Josh rosé, but you could use any sweet wine you prefer. You also need water, granulated sugar, and lemon juice. That’s it.
You do need a couple of specialized items to make this sorbet. You’ll need a saucepan (and, obviously, a stove), and an ice cream maker. I used the ice cream maker attachment for a KitchenAid mixer, but you can use whatever brand you happen to have on hand or like the best.
Start by combining the water and granulated sugar in a saucepan over medium heat. Stir this mixture until the sugar has completely dissolved.
Next, mix in your wine and lemon juice. Bring this mixture just to a boil. The longer you boil this, the more alcohol will evaporate. You want a small amount of the alcohol to evaporate; the freezing point of pure alcohol (ethanol) is significantly lower than that of water, and the more alcohol remains in your sorbet, the less it will firm up. If you want an adult slushie that will leave you slightly impaired, barely boil the mixture at all. If you want the sorbet to be picturesquely scoopable, boil for at least 2 minutes. In that amount of time, the mixture will still contain plenty of alcohol flavor, but your resulting sorbet will be much more firm.
Transfer your boiled mixture into a heat-proof bowl and allow it to cool in your refrigerator until cold – at least 1 hour. Once the mixture is nice and chilly, pour it into your ice cream maker and follow the manufacturer’s instructions.
I used the KitchenAid ice cream maker attachment; its bowl needs to be frozen for at least 15 hours before using. If you’re using this same ice cream maker, set it up and pour your wine mixture into the frozen bowl. Beat on the lowest speed for 25-35 minutes, until the mixture has somewhat set.
Regardless of what ice cream maker you use, your mixture will sort of resemble sorbet, but it will be very soupy. This is normal! You didn’t do something wrong. Transfer the soupy mixture back into your container and place it in the freezer until it has hardened into a firm sorbet. This may take anywhere from 6 to 24 hours.
Finally, after all of the “hurry up and wait” – your sorbet is ready to scoop and serve. As mentioned above, the final firmness of your sorbet will depend a lot on its alcohol content. A sorbet that contains more alcohol will not set up as well as one that has a lower ABV.
Voila! You’re done! Even if your sorbet ended up slightly slushier than intended, your guests will enjoy this novel treat.
Did you try making this sorbet at home? What type of wine did you use? Let me know in the comments below, or by tagging @WhiskAverseBaking on social media.
Wine sorbet
Equipment
- Saucepan
- Ice cream maker
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 cups of sweet wine
- 2 tablespoons lemon juice
Instructions
- Combine water and sugar in a saucepan over medium heat. Stir until the sugar has dissolved completely.
- Stir in wine and lemon juice. Allow the mixture to come to a simmer; cook for up to 2 minutes, removing from the heat quickly to prevent too much alcohol from burning off.
- Place in the refrigerator to cool completely.
- Once your wine mixture is cool, place in an ice cream maker and follow the manufacturer’s instructions*.
- Once you are done using the ice cream maker, transfer the runny sorbet into an airtight container and freeze for at least 6 hours. The longer you freeze this, the more firm it will be.
- Your final sorbet will be less firm than traditional sorbet due to the alcohol content. It may be served as a slushie.
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