For your eating pleasure, may I present one last strawberry gasp. The all-to-short season is over, but summer is just heating up. And nothing is better than refreshing and cool ice cream when it is hot outside. This recipe is the most refreshing of them all. This is a sweet, fruity, adults-only sorbet that is the perfect resting place for those last ripe summer strawberries. For those who are dairy-intolerant, I promise that one taste of this and you won’t miss ice cream any more.
The key to this dessert is the quality of ingredients. There are only strawberries, wine, and sugar in this sorbet so there is nothing to hide behind. It is worth using the ripest, freshest strawberries and good quality wine. All the individual flavors come through in the final sorbet.
Speaking of wine, the recipe calls for Rosé, a light pink wine (usually from France) that is fruity and dry. You don’t need to spend a lot on the wine but please, whatever you do, do not buy white zinfandel. It is not the same and will not raise your dessert to heretofore unknown levels of deliciousness like a good Rosé will.
Strawberry Rosé Sorbet
From The Perfect Scoop by David Lebovitz
1 lb fresh strawberries, hulled and sliced
2 cups Rosé wine
2/3 cup sugar
In a medium saucepan, bring the wine and sugar to a gentle boil and stir until sugar is dissolved. Add the sliced strawberries to the wine mixture and set aside until cooled to room temperature.
Using a blender or a food processor, puree the mixture until smooth. Pour the mixture through a fine mesh sieve to remove the seeds. Put the sorbet base in the fridge until thoroughly chilled. Churn as per the instructions for your ice cream maker. Because of the alcohol content, the mixture will be soft after churning. A couple of hours in the freezer will firm it up perfectly.
This doesn’t need anything more than some sliced fresh berries on top. Makes 1 quart.