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Hello there, beautiful people! Katie from Butterlust here, and I hope with all my heart you’re loving life during these last weeks of summer! I, for one, am spending as much time as possible soaking in the sunshine and eating all of my favorite summertime foods before they disappear from the shelves for another year. And while baking is most definitely my thing, every August I ditch the oven in pursuit of a “cooler” life.
That’s where this refreshing treat comes in. Is there anything more satisfying than a light, icy sorbet during the dog days of summer? I think not. This boozy version is my most recent adaption of one of my all-time favorite warm weather recipes. It’s as simple as water, sugar, wine and fruit, and no matter what combination of the four you use, it turns out perfectly every time. Rosé has definitely claimed the throne as the wine of Summer 2015 (I just can’t get enough of that perfectly pink hue) and when combined with juicy, ripe strawberries, the combination is unbeatable. Whether you enjoy this sorbet alone or paired with champagne and garnished with basil for an elevated summer brunch cocktail, I promise it won’t disappoint! Enjoy!
Photography, Recipe & Styling: Butterlust
Read on for the recipe…
- 1 cup sugar
- 3/4 cup water
- 1 bottle rosé
- 3 cups strawberries (frozen or fresh)
- In a medium saucepan, bring the sugar, water, strawberries and wine to a boil. Let boil for 1 minute, stirring to dissolve the sugar.
- Remove from the heat, cover and let steep for 1 hour.
- Purée the mixture in a blender until smooth, then strain through a mesh sieve to remove any seeds. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions, then transfer to an airtight container and place in the freezer for at least 4 hours or until completely frozen.
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