The Rosé Sorbet Recipe You Need for Summer 2020

Summer water season is officially upon us and we’re loving this creative cocktail concoction that combines Clambake Rosé and refreshing, fruity sorbet. Whip this up for your next at-home happy hour and rosé sorbet the summer away.

Clambake Rose Sorbet


  • 2 cups of Clambake Rose Wine
  • ¾ cup pomegranate juice
  • ½ cup sugar
  • 12 frozen black cherries 


  1. Put the 2 cups of rose in a saucepan bring to boil and reduce to ¾ cups. Cool.
  2. Make a simple syrup using ½ cup sugar and ½ of pomegranate juice. Put both ingredients in a small saucepan over medium heat. Stir until sugar is dissolved. Add the frozen cherries and let steep until cool.
  3. Combine the reduced rose, the simple syrup with cherries, the remaining ¼ cup pomegranate juice into a blender, and puree.
  4. Chill well in the refrigerator.
  5. Using your ice cream maker, follow instructions to make the sorbet.
  6. Freeze at least 4 to 6 hours. This makes about 1½ cups of sorbet.
  7. Scoop, sit back, and sip away.
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