Strawberry Basil Frosé – Rosé wine is blended with strawberry and basil and then frozen into a sorbet.
I hope you had a wonderful 4th of July! We finally got to spend time with friends and enjoy our new patio and grill. It was such a great time to be outside, splashing in our little mini pool, and laughing with friends.
To continue our celebration of National Ice Cream Month, I have the first frozen fruit treat of the year. It’s a recipe for my Strawberry Basil Frosé. It’s very similar to my Peach Riesling that I posted a few years back. I loved the texture that the wine created. Since alcohol doesn’t freeze, it kept the sorbet nice and soft but while also staying frozen. Add in some fresh fruit and you have a refreshing boozy drink that’s perfect for the summer!
I love the combination of basil and strawberry so it was an easy decision for my next wine sorbet. To pair with it, rosé was the perfect choice since it tastes so great with strawberries. If you’re feeling fancy, champagne would also taste incredible!
Before we get into the recipe, here are some glamour shots of my Strawberry Basil Frosé!
How is this sorbet made?
Sorbet is one of the easiest desserts you can make. It is just fruit and sugar blended together and then frozen in an ice cream machine. It’s important to blend the fruit so that it doesn’t get icy when frozen. Also, you want the sugar crystals to dissolve so that it helps the sorbet stay soft even when frozen.
For this Strawberry Basil Frosé, you add in rosé wine and basil leaves and then blend with the strawberry and sugar. A pinch of salt and lemon juice are also necessary to balance out the sugar. Once blended, the mixture must be chilled for a couple hours before freezing.
After the mixture is chilled, it’s frozen in an ice cream machine. My machine took 25 minutes to freeze. The alcohol in the mixture causes it to take this long. One frozen, the mixture is transferred to a storage container and placed in the freezer to get even more firm, which can take up to 8 hours.
Tips & Tricks
- To help the mixture freeze quickly in the ice cream machine, it’s important to chill the mixture until cold, about 2 hours.
- I recommend tasting the sorbet mixture with 1 teaspoon of lemon juice to start and then add more if it’s too sweet. You should only need a max of 2 teaspoons (about 1 lemon).
- This recipe calls for an ice cream machine. I know, I know – one more appliance that you need. But I love mine and use it a lot. And it’s the only way I know to get a creamy sorbet that isn’t icy at all. If you use the same one as me, don’t forget to place the drum in the freezer at least 8 hours before using!
- Since there is alcohol in the recipe, it will take almost 8 hours to freeze completely. But you can eat it sooner, if you don’t mind how soft it is. I like it best when it’s more solid so I waited overnight before scooping.
Strawberry Basil Frosé
- 1½ pounds strawberries sliced
- ¼ ounce basil leaves
- 1¼ cup granulated sugar
- 1 cup Rosé wine
- 1/4 teaspoon salt
- 1 – 2 teaspoons fresh lemon juice (to taste)
- Add all ingredients to blender. I recommend using 1 teaspoon of lemon juice to start and then tasting the mixture before adding more. Blend the mixture until the sugar is no longer grainy. Give the mixture a taste. If it tastes too sweet, then add more lemon juice and blend again.
- Cover mixture with plastic wrap and chill until cold, about 2 – 3 hours. Select your ice cream storage container and place into freezer to chill.
- Once the mixture is chilled, add to ice cream machine and freeze according to instructions. If you are using a classic churn machine, then it should take about 25 minutes. Once frozen, remove storage container from freezer and add sorbet. Place plastic wrap on top of mixture and freeze until solid, about 6-8 hours.
- Scoop and enjoy!!