Rosé Strawberry Sorbet Floats

Luscious strawberries are the first local fruits to make their arrival in Spring around here, so it’s no surprise that they play a big role in desserts throughout the season. Oregon is also known for its local strawberries which are sweeter than the large, tart varieties we see from California. Personally, I like eating the Oregon berries as they are, but when making desserts I prefer the California berries. This is because they are tart and enhance the sweetness of the dessert. Oregon strawberries are delicious to eat fresh; however, they are not tart at all. Today’s recipe uses the tart strawberries to make a super easy sorbet. This sorbet makes the perfect accompaniment to rosé wine for this lovely Spring and Summer cocktail, Rosé Strawberry Sorbet Floats.

Rosé wines are so refreshing and crisp which makes them perfect for Spring and Summer. Plus, they are a pretty pink color. They also pair well with so many meals and are great to serve as an aperitif or for patio sipping on a summer evening. Rosé wines are also one of my favorite wine categories. Bruts, champagnes, and proseccos are also my favorites because they are refreshing, dry, crisp, and not too sweet. These bubbling varieties also come in Rosés which is perfect for this drink. Sweeter wines such as Roscato also work well. Roscato is a pink, sparkling rosé wine that is sweet like the popular Moscato.

The pairing of rosé wine with fresh strawberry sorbet is a perfect match for a refreshing and cold cocktail to serve at a party for your adult guests. Basically, it’s a grown-up float. Plus, it’s very easy to make. Since the fresh strawberry sorbet must be made ahead of time it will make your planning easier. The hardest decision to make is choosing which Rosé wine to use. You may have your own favorite. A sparkling wine works best in this recipe, but whether or not it’s sweet is up to you. This A-Z Wineworks called Bubbles is a favorite of mine.

As said earlier, this is an easy recipe and it does not require an ice cream maker. An ice cream maker is a nice kitchen appliance to have on hand but is not necessary for this sorbet. If you have one, then great, use it. However, if you don’t have one you don’t need with sorbet. Ice cream is a different story in my opinion, and I feel the quality of the ice cream needs proper processing to avoid too much ice. Sorbet is fruit and sugar, so it is fine just going straight into the freezer. Read on for how to make this lovely drink!

Rosé Strawberry Sorbet Floats

2 lbs. large ripe strawberries, washed and tops trimmed off

1 cup organic cane sugar

Juice from one lemon

Bottle of sparkling rosé wine

Note: This is based on the strawberries yielding about 4 (scant) cups of pureed berries. Sugar is easily adjusted if your berries don’t yield as much puree. I use approximately 1/4 sugar per cup of pureed fruit. However, recipe can be adjusted to suit your sweetness preference.

Puree half the strawberries, sugar, and lemon juice in blender or food processor until smooth. Add the remaining half of strawberries and process lightly to allow for strawberry chunks in your sorbet. Pour strawberry mixture into a freezer-safe container and freeze. If not using an ice cream maker then stir sorbet every hour to distribute ice evenly in sorbet. Put scoop of sorbet in glass and add rosé wine of choice. Things get fizzy fast, so pour easy to avoid overflow. Enjoy your Rosé Strawberry Sorbet floats!

Make it a Frosé! Put your float into the freezer for an hour or two until things are slushy! This is an awesome option!

#cocktails #rosewine #strawberrysorbet #partydrinks #holidaydrinks #easterdrinks