Joana here, preparing an adults-only frozen treat you’ll want to repeat all spring and summer long! Think rosé. Now think strawberries. Freeze!
The best part is that it requires minimal preparation, minimal dishes and only a few steps.
Wash the strawberries and remove the stems, cut them in quarters and put them in a freezer safe container overnight until they are fully frozen (this step only takes a few hours, but I did it beforehand to save time on the day).
I used fresh strawberries but you can perfectly skip this step and buy a pack of frozen strawberries and it will still taste delicious!
Get your blender (or food processor) and pour the frozen strawberries, the rosé bottle of your choice and the sweetener and blend. Make sure you check the mixture every now and then to guarantee all the strawberries are smooth and broken up into a slushy kind of mixture.
Pour the mixture over a freezer safe container and let it sit on the freezer for a couple of hours until firm.
You can have it this way and it will have more of a “granita” texture, but you can blend it again and it will be smoother and perfect for serving.
Serve it on some small bowls with fresh berries and maybe a drip of honey or maple syrup. That is it!
Cheers! - Joana
Strawberry Rosé Sorbet
Joana Rute Carmo
An adults-only frozen treat you’ll want to repeat all spring and summer long! Think rosé. Now think strawberries. Freeze! The best part is that it requires minimal preparation, minimal dishes and only a few steps.
2 pounds of frozen Strawberries
1 bottle rosé wine
5 tablespoons of honey or maple syrup
Add the strawberries and rosé to a powerful blender or food processor and blend until smooth or until the strawberries are fully broken up. This might take some time or a few “rounds” until smooth.
Now add the honey or maple syrup and make sure it gets blended in.
Pour the slushy mixture into a freezer safe container, cover it and let it sit on the freezer for a few hours. Remove it from the freezer and blend it again to make it even smoother.
Serve on some nice bowls and add fresh berries and a drip of honey or maple syrup.
When you add the honey or maple syrup to the mix, make sure it folds nicely and it doesn’t freeze (because of the strawberries temperature it might get “glued” to the bottom).
Also, if you want, you can have the sorbet right away and it will have more of a slushy texture.