Clambake Rose Sorbet

Contributed by: Ripe Life Wines Team

Clambake Rose Sorbet

Recipe type: Yield: 4 Prep time: Cook time: Total time:

A light and refreshing summer treat, this sorbet is made from quality California Rose wine.


4 C        Clambake Rose Wine

1 1/5 C Pomegranate juice

1 C        Sugar

1 C        Black cherry – frozen


  1. Put the 4 cups of rose in a saucepan bring to boil and reduce to 2 cups.
  2. Cool.
  3. Make a simple syrup using 1 cup sugar and 1 cup of pomegranate juice.
  4. Put both ingredients in a small saucepan over medium heat.
  5. Stir until sugar is dissolved.
  6. Add the frozen cherries and let seep until cool.
  7. Combine the reduced rose, the simple syrup with cherries, the remaining 1/2 cup pomegranate juice into a blender, and puree.
  8. Chill well in the refrigerator.
  9. Using your ice cream maker, follow instructions to make the sorbet.
  10. Freeze at least 4 to 6 hours.
  12. (If you do not have an ice cream maker, try this to make your sorbet.)
  13. Put half of the liquid in a small zip lock bag, then put ice in a large ziplock and add the small bag of liquid to the bag with ice.
  14. Make sure the small bag is surrounded by the ice.
  15. Add lots of salt to the ice.
  16. Close large ziplock and massage it.
  17. Adding salt to the ice makes it very cold and will freeze the liquid.
  18. By splinting the liquid into two bags it will freeze faster.

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