No-Churn Red Wine Sorbet

Course: Dessert

Cuisine: Italian

Prep Time: 5

Freeze Time: 2

Total Time: 2 5

Servings: servings

Calories: 86kcal

An simple yet sophisticated fruity sorbet balanced by a kick of dry red wine

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.

Tips for this recipe

I recommend a dry red wine like Cabernet Sauvignon, Malbec or a red blend like McBride Sisters Black Girl Magic red. 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!
Can you make sorbet with frozen fruit? Absolutely. In fact, it's what I recommend here. You can freeze your own strawberries or buy them already frozen from the grocery store. To freeze strawberries at home, remove the hulls (green, leafy tops), spread them out on a sheet pan (no touching), and freeze for at least an hour. This keeps the strawberries from sticking together in a big block.
How to store homemade sorbet? This basic sorbet recipe has no preservatives so proper storage is even more important. Keep it frozen in an airtight container with a lid and it should stay good for up to a month.