Red Wine Sorbet — A low sugar dessert made with three simple ingredients. The perfect cool, sweet treat for wine lovers! [ low-sugar, gluten-free ]
It’s Monday, pour me a fat glass of…sorbet??
That’s right. Wine meet sorbet. Sorbet meet wine. Then comes wine sorbet in a baby carriage.
Fall may be my favorite season, but summer foods have my heart and stomach wrapped around it’s sun-kissed finger. Gimme all the salads, sangria, and sweet frozen treats. Alliterations are a year-round favorite of mine.
If ice cream isn’t involved at least on a weekly basis, if not nightly, summer never actually happened as far as I’m concerned. But really, I don’t discriminate. Froyo, sherbet, sorbet, the list goes on. If it is cold, sweet, and can be eaten on a cone, I’m game.
Now one that keeps me cool AND gives me a buzz. I mean, come ON. That’s a no-brainer. Pass me that corkscrew, sweet cheeks.
Now if you’re a wine lover, I will tell you this now..this tastes like wine. Maybe she’s born with it, maybe its the 12 ounces of pinot. It’s not overly sweet, but can be if you want it to be. For me, I WANT to feel like I am eating wine. It’s not everyday you get to say that after all. Therefore, I kept mine pretty balanced between sweet and dry. I’ll pass on my tips below, but any way you make it, it only requires 3 ingredients to make!
- Be aware: Wine is alcoholic after all, so it won’t freeze completely. So don’t be alarmed when your ice cubes are still slushy-like. If needed, use a butter knife to help get the cubes out of the tray.
- If you want your sorbet to be on the sweeter side, you can use a sweeter red wine such as a shiraz or a “sweet red”. You can also adjust the amount of honey you add according to taste.
- The sorbet gets soft VERY fast, so it is best eaten right away. It does freeze well, and I stored mine in a leftover plastic gelato pint with a lid, and is easily scoopable right out of the freezer.
- 1 1/2 cups red blend wine
- 3 cups frozen mixed berries
- 2 1/2 tablespoons honey
- Pour wine into a clean ice cube tray, and freeze overnight.
- Pop semi-frozen wine ice cubes into the bowl of a food processor along with remaining ingredients.
- Blend until mixture is smooth, scrapping down sides of the bowl as you go.
- Eat as is, or freeze an additional hour for firmer texture.
- Store in freezer-friendly container with lid for up to 2 weeks in freezer.
Rather watch it made?
Check out the video below!
or you can watch it here!
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