Cherry Rosé Sorbet – Light, Blushed & Creamy Dessert That Looks as Good as It Tastes

I adore this sorbet because it feels indulgent and elegant, yet it’s surprisingly simple to pull together. The blush hue comes from rosé, and the cherries lend natural sweetness and depth. It’s creamy from the coconut milk or yogurt, but still refreshing — perfect for a warm afternoon or as a graceful finish to a dinner.

Why You’ll Love This Recipe

I’ll reach for this whenever I want a dessert that’s both beautiful and easy. It brings together bright cherry flavor, a hint of wine sophistication, and a silky texture in just a handful of ingredients. It’s lighter than ice cream, but still feels elegant and satisfying. Plus, I can adjust sweetness or wine level to fit my mood or the occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups fresh or frozen cherries, pitted
½ cup granulated sugar
1 tbsp lemon juice
¾ cup dry rosé wine, chilled
½ cup water
¼ cup unsweetened coconut milk or plain full-fat yogurt
Pinch of salt

Optional for serving:
Fresh mint leaves
Whole cherries with stem
Splash of rosé wine

Directions

1. If using frozen cherries, allow them to thaw somewhat so your blender or food processor can handle them easily.
2. In a small saucepan, combine the water and granulated sugar. Warm gently over medium heat, stirring, until the sugar dissolves fully to make a simple syrup. Remove from heat and let it cool slightly.
3. In a blender or food processor, combine the pitted cherries, lemon juice, rosé wine, cooled simple syrup, coconut milk or yogurt, and a pinch of salt. Blend until smooth and creamy.
4. Taste the mixture. If it needs more sweetness or brightness, I adjust by adding a bit more sugar or lemon juice (a little at a time).
5. Pour the mixture into an ice cream maker and churn according to your machine’s instructions until it reaches a soft-serve consistency (usually around 20 to 25 minutes).
6. Transfer to a freezer-safe container, smooth the top, and cover (I press a piece of parchment over the surface to reduce ice crystals). Freeze for at least 3–4 hours or until firm.
7. When ready to serve, let the sorbet sit at room temperature for 5–10 minutes to soften slightly, then scoop into serving dishes. Garnish with fresh mint, whole cherries, or a gentle splash of rosé if desired.

Servings and Timing

Makes about 4 to 6 servings
Prep time: 10 minutes
Churning time: ~20–25 minutes
Freezing time (firming): 3–4 hours
Total time: ~4 to 5 hours (mostly waiting)

Variations

• I sometimes use half cherries and half strawberries (or raspberries) for a mixed berry rosé sorbet.
• If I want it dairy-free, I always use unsweetened coconut milk; if I prefer extra creaminess, I go with full-fat yogurt.
• To deepen color and flavor, I might roast the cherries briefly before blending (toss with a little sugar and roast at 400 °F / 200 °C for 10 minutes).
• I can omit or reduce the wine to make a non-alcoholic version, replacing it with additional cold water or cherry juice.
• For more texture, after churning, I fold in some finely chopped cherries or toasted coconut flakes before the final freeze.

Storage/Reheating

I store leftover sorbet in a tightly sealed, freezer-safe container. To avoid ice crystals, I press a piece of parchment or plastic wrap directly onto the surface before sealing. It stays good for up to 2 weeks, though it’s best in the first week.

When serving, I let the container sit at room temperature for about 5–10 minutes so the sorbet softens slightly and is easier to scoop. I don’t microwave it — gentle thawing is enough.

FAQs

How can I make this sorbet without an ice cream maker?

I adapt by placing the blended mixture in a shallow, freezer-safe dish, freezing it, and every 30 minutes stirring or scraping with a fork to break up ice crystals until firm (this mimics churning).

Can I use sweet cherries or sour cherries?

Yes — I prefer sweet cherries (like Bing), but I often mix in sour or tart cherries (like Morello) for brightness. If using tart, I may increase sugar slightly.

Can I skip the wine entirely?

Absolutely. If I skip it, I replace with cold water, cherry juice, or diluted white grape juice. The sorbet will still be lovely, though with less depth from the wine.

Is coconut milk or yogurt better?

Coconut milk gives a subtle tropical note and is dairy-free; yogurt gives extra creaminess and richness. I choose based on dietary preference or the texture I want.

How sweet should the sorbet be?

It should taste slightly sweeter than you’d like right away, because freezing dulls sweetness. I start by tasting before freezing and tweak as needed.

Can I add herbs or spices (like basil or mint) into it?

Yes — I’ve added a few fresh basil leaves or mint into the blender for interesting herbal notes. I blend and strain if needed before freezing.

What’s the ideal serving temperature?

The sorbet is best when just slightly softened — firm but scoopable. Let it rest 5–10 minutes at room temperature before serving so it’s not rock hard.

Can I double or triple this recipe?

Yes, I multiply ingredients proportionally, but I ensure my ice cream maker or freezer container is large enough to handle the volume. Sometimes I do two batches if my machine is small.

Conclusion

I always find this Cherry Rosé Sorbet to be a delightful balance—bright, creamy, and elegant. It feels special yet is quite forgiving, and it’s one of those desserts I turn to when I want something pretty and delicious without too much fuss.

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