Rosé Sorbet Recipe

Make lavender-lemongrass syrup

In a small saucepan combine 2 cups water, 1 cup granulated sugar, and 2 tablespoons honey. Bruise the lemongrass stalks with the back of a knife (split them lengthwise) to release oils, then add them and 2 tsp dried lavender and 1 tbsp lemon zest to the pan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once dissolved, reduce heat to low and simmer very gently for 6–8 minutes to infuse. Do not boil vigorously (keeps floral notes bright). Remove from heat and let steep, covered, for 20–30 minutes.

Strain syrup

After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove lemongrass fibers, lavender and zest. Press gently on solids to extract liquid, then discard solids. If you prefer a very clear sorbet, strain a second time through a fine sieve.

Prepare fruit (optional)

If using strawberries for added color and body, place 1 cup hulled and quartered strawberries in a blender or food processor and purée until smooth. Pass the purée through a fine sieve to remove seeds if desired.

Combine wine and citrus

Into a large bowl or container, combine the strained lavender-lemongrass syrup (cooled to room temperature) with 2 cups rosé wine, 1 cup chilled Prosecco (reserve a few tablespoons for folding in later if you want more fizz), and 3 tablespoons fresh lemon juice. Whisk to combine. If using strawberry purée, whisk it in now until homogeneous.

Adjust sweetness & balance

Taste the mixture; add a pinch of kosher salt to round flavors and up to 1 tablespoon light corn syrup if you want a silkier texture and to reduce crystallization. Keep in mind alcohol lowers freezing point — the sorbet should be pleasantly scoopable but not rock-hard. Adjust lemon or sugar slightly to taste.

Chill mixture

Cover the mixture and chill thoroughly in the refrigerator until very cold, at least 2 hours or ideally 4 hours. Colder mix yields faster churning and smaller ice crystals.

Churn in ice cream maker

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft sorbet (usually 20–30 minutes depending on machine and alcohol content). If you reserved a few tablespoons of Prosecco for brightness, fold them in by hand near the end of churning.

Freeze to set

Transfer the soft sorbet to a shallow airtight container, smooth the surface with a spatula, press a piece of plastic wrap directly on the surface, then seal the lid. Freeze for at least 2–4 hours to firm up to scoopable texture. Because of the wine, the sorbet will remain slightly softer than non-alcohol sorbets — remove from freezer 5–10 minutes before scooping for easier serving.

Scoop the rosé sorbet into chilled glasses or small bowls. Garnish each serving with a small sprig of fresh mint or an edible flower and a light sprinkle (a pinch) of extra lavender buds for aroma. If desired, drizzle a teaspoon of chilled Prosecco over each scoop just before serving for effervescence. Serve immediately.