Cashmere Rose’ Sorbet (without ice cream maker)

A simple, sweet, summer sorbet. We have the perfect combination of tasty, cold and refreshing dessert with a hint of zest. Follow our easy instructions and leave us a message if you would like more of these recipes. Enjoy a low fat, low carb delight.

What you need:

• 2/3 cup of sugar (add more if you’d like it sweeter)
• ¾ cups of water
• 400ml of Cashmere Rose’ Wine
• 3 Tablespoons of lemon or lime (optional)
• A blender
• Baking tray

1. Add sugar to a heavy saucepan.
2. Add the water.
3. Bring to a boil.
4. Let boil until all the sugar crystals are dissolved and the liquid is clear.
5. Remove from heat and add the wine.
6. Bonus: Squeeze in citrus like lemon or lime for extra zesty flavours.
7. Chill in the refrigerator.
8. Pour the chilled mixture into a rimmed baking tray.
9. Freeze completely.
10. Remove from the baking tray and blend in the blender or food processor until smooth.
11. Return to the freezer and re-freeze before serving.

Extra tips:
• Keep your wine sorbet smooth by making sure all the sugar crystals are dissolved. Take out a spoonful of the liquid and rub it between your fingers. If you feel any grittiness let it simmer a minute or two longer.
• Make it the day before serving and let it freeze overnight.
• Put the serving dishes in the freezer for a bit before adding the sorbet. It will help it stay frozen.
• Enjoy!
• Dryer wines will require more citrus or zest.

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