Rosé has been my new favorite sparkling wine this year – hands down! Such a beautiful flavor, and such a beautiful color: who could resist? And recently – since I couldn’t help myself – I used it to make a tasty mint and sparkling rose sorbet. It’s super easy, so you should definitely read on to grab the recipe!
Ever since my sister and I first tasted sparkling rosé at lunch on the day we we went shopping for my wedding dress, I’ve been stocking up on my favorite brand: L.Mawby Vineyard’s Sex. L.Mawby is a Michigan winery that just so happens to be about 20 minutes away from my fiancé’s family’s summer home. How lucky is that? They make a number of other fantastic wines that are reasonably priced in addition to the Sex, including another favorite sparkling wine of mine called Detroit! 🙂
In this recipe, I paired the delicate fruity taste of the sparkling rosé with fresh mint. Instead of making a sweet creamy ice cream, I really wanted the flavor of the sparkling rosé to shine through, which is why I chose to make a sorbet. (It is much quicker and easier too!)
I love this recipe as a dessert during the winter because we tend to eat very heavy, comforting foods during these months, like soups and stews. This is a really great way to finish a meal on a refreshing and light note!
Don’t miss a single delicious recipe:
- 2 cups sparkling rosé, such as M.Lawby Sex
- 1 cup water
- 1/2 cup white sugar
- 1 bunch mint
- In a large saucepan, bring sparkling rosé, water, and sugar to a boil over high heat, whisking constantly. When the mixture has come to a boil and the sugar is completely dissolved, remove the saucepan from the heat, add the mint, and cover. Allow to steep for 3-5 minutes. (Steep up to 10 minutes if you prefer an extra-minty flavor.)
- Strain mixture into a large bowl, removing the mint. Chill in the refrigerator.
- Once the mixture has completely cooled, add to your ice cream maker and follow manufacturer directions. Store in freezer for a few hours prior to serving.
And check out these other desserts: