Rose Wine Sorbet
- Comments()
Martha Stewart Weddings, Spring 2010
-
Yield Makes 2 3/4 cups
Serves 8
Add to Shopping List
Ingredients
- 3/4 cup water
- 2/3 cup sugar
- 1/2 stick cinnamon
- 1 1/2 cups rose wine
Directions
-
Cook water, sugar, and cinnamon in a medium pan over low heat, stirring to dissolve sugar completely. Remove from heat; stir in wine. Cool to room temperature, then remove cinnamon stick; refrigerate until cold. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. Serve the same day or freeze overnight.
Be the first to write a review.