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Wine sorbet

Whether you're using rosé, chardonnay, or a good old-fashioned moscato, this adult dessert is perfect for cooling off on the warmest of days.
Prep Time 10 mins
Cook Time 5 mins
Freezer time 10 hrs
Total Time 10 hrs 15 mins
Course Dessert
Cuisine American


  • Saucepan
  • Ice cream maker


  • 1 cup water
  • 1 cup granulated sugar
  • 2 cups of sweet wine
  • 2 tablespoons lemon juice


  • 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.


*If using a KitchenAid ice cream maker, pour cold wine mixture into your pre-frozen ice cream maker attachment. Mix on low for 20-25 minutes, until the mixture has somewhat thickened.
Keyword dessert, rosé, sorbet, sweet, vegan, vegan dessert, wine