Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

"We live in the Napa Valley, where we developed our passion for great food and wine. This is a twist on one of my favorite cocktails. The red food coloring gives the sorbet a light rose color, but it is optional. Three small scoops in a martini glass make an elegant presentation."—Lynnsey Elshere, American Canyon, CA

Lynnsey Elshere, American Canyon, CA
Recipe by Cooking Light August 2008

Gallery

Credit: Randy Mayor; Styling: Sabrina Bone

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and 3/4 cup water in a small saucepan over medium-high heat. Cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool completely.

    Advertisement
  • Combine sugar mixture, juices, Chambord, vodka, and food coloring, if desired, in a large bowl; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or overnight.

Nutrition Facts

207 calories; fat 0.1g; poly fat 0.1g; protein 0.4g; carbohydrates 46.4g; fiber 0.2g; iron 0.3mg; sodium 3mg; calcium 14mg.
Advertisement