Name: Cherry Rosé Sorbet – Fruity, Chilled & Silky Summer Treat
Prep time: 15 min
Cook time: 10 min
Total time: 265 min
Ingredients: 1 ½ cups fresh or frozen cherries (pitted); ½ cup granulated sugar; 1 tbsp lemon juice; ¾ cup dry rosé wine (chilled); ½ cup water; ¼ cup unsweetened coconut milk or plain full-fat yogurt; Pinch of salt; Optional for serving:; Fresh mint leaves; Whole cherries with stem; Splash of rosé wine

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Scoop into summer bliss with my Cherry Rosé Sorbet, a refreshing Summer Dessert that’s as elegant as it is easy! This chilled treat blends sweet cherries with a splash of dry rosé and a creamy touch of coconut milk, creating a silky, blush-pink delight. Perfect for warm evenings or chic gatherings, it’s a light, fruity dessert that feels like a celebration in every bite.

Why You’ll Love This Cherry Rosé Sorbet

I love this Cherry Rosé Sorbet because it’s a sophisticated Summer Dessert that’s surprisingly simple to whip up. The combination of juicy cherries and crisp rosé delivers a bright, refreshing flavor, while coconut milk adds a creamy texture without heaviness. Whether you have an ice cream maker or not, this no-fuss recipe comes together with minimal effort, making it ideal for entertaining or treating yourself. Its stunning color and versatile serving options make it a summer must-have.

Ingredients for Cherry Rosé Sorbet

Here’s what you’ll need to make this Cherry Rosé Sorbet (serves 4-6):

4 cups fresh or frozen cherries, pitted
¾ cup granulated sugar
½ cup water
½ cup dry rosé wine, chilled
2 tbsp fresh lemon juice
¼ cup full-fat coconut milk
Pinch of kosher salt
Optional: Fresh cherries or mint leaves, for garnish

Ingredient Tips:

Cherries: Fresh cherries give vibrant flavor for this Summer Dessert; frozen work well if thawed slightly.
Rosé: Choose a dry, fruity rosé to avoid cloying sweetness; taste it first to ensure you’d enjoy it solo.
Coconut Milk: Full-fat adds silkiness; stir well before measuring for consistency.
Lemon Juice: Brightens the flavor; fresh is best for a zesty kick.
Sugar: Adjust slightly based on cherry sweetness, but don’t skip it—it aids texture.

Directions for Cherry Rosé Sorbet

Simmer the Cherries

In a medium saucepan, I combine 4 cups pitted cherries, ¾ cup sugar, and ½ cup water. I simmer over medium heat for 8-10 minutes, stirring occasionally, until the cherries soften and release a floral, deep red syrup. I let it cool for 10 minutes.

Blend the Base

I transfer the cooled cherry mixture to a blender, adding 2 tbsp lemon juice, ¼ cup coconut milk, and a pinch of salt. I blend until smooth, about 1 minute.

Strain the Mixture

I strain the blended mixture through a fine mesh strainer into a bowl, pressing with a spoon to extract all the liquid and remove cherry skins for a silky Cherry Rosé Sorbet.

Add the Rosé

I gently stir in ½ cup chilled dry rosé, mixing until fully incorporated without losing its fresh aroma.

Chill the Base

I cover the mixture and refrigerate for 1-2 hours until very cold, ensuring a smooth freeze.

Freeze the Sorbet

If using an ice cream maker, I churn the chilled mixture for 20-25 minutes until soft and creamy. Without a machine, I pour it into a shallow dish, freeze, and scrape with a fork every 30 minutes for 4 hours to break up ice crystals.

Serve

I scoop the Cherry Rosé Sorbet into coupe glasses or bowls, garnishing with fresh cherries or mint leaves, and serve immediately as a stunning Summer Dessert.

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill/Freeze Time: 5 hours
Total Time: 5 hours 25 minutes
Servings: 4-6
Calories: ~150 kcal per serving
Macros per Serving: 28g carbs, 1g protein, 2g fat, 2g fiber

Variations for Cherry Rosé Sorbet

I love tweaking this Cherry Rosé Sorbet to suit different moods. Here are some ideas:

Yogurt Swap: Replace coconut milk with full-fat Greek yogurt for a tangier, creamier texture in this Summer Dessert.
Berry Blend: Mix in ½ cup raspberries or strawberries with the cherries for a mixed berry twist.
Non-Alcoholic: Substitute rosé with white grape juice or sparkling water for a family-friendly version.
Herbal Infusion: Add a sprig of basil or rosemary while simmering the cherries for a subtle, aromatic note.
Spicy Kick: Stir in a pinch of cayenne for a surprising heat that complements the sweetness.

Storage and Reheating

I store Cherry Rosé Sorbet in an airtight container in the freezer, pressing parchment paper on top to prevent ice crystals, for up to 3 days for optimal texture. I let it soften for 2-3 minutes at room temperature before scooping. Freezing longer may dull the flavor, so I enjoy it fresh. No reheating is needed, as this sorbet is meant to be served chilled straight from the freezer.

FAQs About Cherry Rosé Sorbet

Can I use frozen cherries for Cherry Rosé Sorbet?
Yes, frozen cherries work great; thaw slightly before simmering to release their juices for this Summer Dessert.

Can I make this sorbet without an ice cream maker?
Absolutely, freeze in a shallow dish and scrape with a fork every 30 minutes for 4 hours for a smooth texture.

What type of rosé is best for Cherry Rosé Sorbet?
A dry, fruity rosé is ideal; avoid sweet varieties to prevent an overly sugary result.

How long does this sorbet stay fresh in the freezer?
It’s best within 3 days in an airtight container; longer storage may affect texture and flavor.

Can I make this sorbet vegan?
Yes, it’s already vegan with coconut milk; ensure your sugar and rosé are vegan-friendly.

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Conclusion

This Cherry Rosé Sorbet is a light, elegant Summer Dessert that captures the essence of warm days and fruity indulgence. I love how its creamy texture and vibrant blush color come together with minimal effort, making it perfect for any occasion. Try this refreshing recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer favorite in your kitchen!