Watermelon Rosé Sorbet

As summer approaches, melons are beginning to show up in the grocery stores.  And this increased availability may have been what prompted a guest to bring a massive watermelon to a recent party in my home.  Slices of bright pink melon made for a very refreshing snack on a warm, Spring day, but there was a lot left over (which she generously left it in my fridge).  What to do with left over watermelon?  Make sorbet, of course!

Introducing Watermelon Rosé Sorbet. Refreshing, summery, and full of alcohol.  Drop a scoop in a glass of wine for a sweet spritzer or eat alone.  Enjoy!

Watermelon Rosé Sorbet
Makes 1 quart

The recipe calls for watermelon juice, which can be made by pureeing watermelon in a blender and then pouring through a fine-mesh sieve to remove pulp and seeds.

2 cups (500 ml) watermelon juice (see note)
1 cup (250 ml) dry Rosé wine
1/2 cup (100 g) granulated sugar

Heat Rosé wine and sugar in a small sauce pan over medium heat until sugar is dissolved.  Remove from heat immediately (too much heat will cause the alcohol to cook off).  Make watermelon juice as directed above.  Combine watermelon juice and wine mixture in a large bowl. Chill the mixture thoroughly (at least 4 hours).  Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Freeze until firm, at least 4 hours.