You should know that I scoured every last corner of the internet in researching this recipe. And while you might find the effort I put into recipe development endearing, I must admit that part of my fervor came from laziness. I wanted red wine sorbet one day and could not find a method online that matched the minimal effort I was willing to put forth to make it. I don't have an ice cream maker, nor do I desire to buy one. Haagen Dazs and Blue Bell pretty much have all of my cravings covered and, when I do want something homemade, this no-churn ice cream works like a charm. And I've even got a tropical vegan version, too! All this to say, I probably spent more time Googling than actually making this red wine sorbet. It's that easy.
Every wine sorbet recipe I came across on the internet required freezing the wine ahead of time or some kind of churning, cooking or thawing and I was just not with that. I wanted to create something that you can whip up in a pinch. Like when your sweet tooth and your boozy tooth hit at the same damn time. Or when you want to impress bae with something homemade without breaking a sweat. And this red wine sorbet fits the bill. With just about five minutes of prep and a couple of hours to freeze, you'll have a very a sophisticated little treat. Red wine sorbet is the perfect dessert to pull out when your bougie friends come over. Because ease + elegance = perfect for entertaining.
You probably have all the ingredients to make red wine sorbet on hand. There are only four:
What You Need to Make Boozy Sorbet
- Dry Red Wine (I used Cabernet Sauvignon and recommended a few others below.)
- Frozen strawberries
- Lemon juice
That's it! And I already mentioned that you won't need an ice cream maker, right? What you will need is either a food processor or a blender. Toss everything in and pulse away. Once you've got a smooth mixture, pour that into a pan and stick it in your freezer for at least two hours. The result will be smooth, ice cold sorbet that's perfectly fruity with a boozy kick of red wine. I cannot overstate how easy this red wine sorbet is, y'all. And it scoops out so easily straight from the freezer--no need to thaw! I really love working red wine into recipes. My red wine hot chocolate is probably the coziest possible way you could drink red wine. And my red wine chocolate cake for two is a fabulous dessert for Valentine's Day (or any day, really).
Tips for Making Red Wine Sorbet
- I recommend a dry red wine like Cabernet Sauvignon, Malbec or Syrah. You could also use a nice red blend. If you decide to use a sweeter wine, you'll probably want to reduce the amount of sugar you add or cut it out all together.
- Add the wine to your food processor a bit at a time in order to prevent splatter. Take it from me. You do not want splashes of your favorite cab all over your counters and cabinets!
- You can freeze your own strawberries or buy them already frozen from the grocery store. To freeze your own strawberries, remove the hulls (green, leafy tops), spread them out on a sheet pan or dish and freeze for at least an hour. This keeps the strawberries from sticking together in a big block.
- You can use other berries in this red wine sorbet. Just keep in mind that raspberries and blackberries might have too many seeds, depending on your personal preference.
I am so in love with this red wine sorbet recipe and think you'll love it, too. Sharing is caring so be sure to pin this recipe on Pinterest. 🙂 Thanks for reading!
P.S. Try this strawberry pineapple frosé for an equally easy, summertime treat!
An simple yet sophisticated fruity sorbet balanced by a kick of dry red wine
- 1 pint strawberries hulled and frozen
- ¼ cup sugar
- juice of one lemon
- ⅔ cup dry red wine like Cabernet Sauvignon, Syrah, or Malbec
Add strawberries, lemon juice, sugar, and about ½ the red wine to a blender or food processor.
Pulse until the mixture starts to look uniform (about six seconds) then add remaining wine and pulse until smooth.
Pour and spread mixture into a small loaf pan (or any small or shallow, freezer-safe container) and freeze for at least two hours.
Scoop and serve when ready to enjoy. Store any unused sorbet in the freezer.