Roast Strawberries and Reduce Wine for the Sweetest 5-Ingredient Sorbet

This sorbet is silky, fruity, and juicy. It’s bursting with strawberry goodness. The red wine gives the sorbet richness and complexity, while the lemon juice adds a beautiful brightness. This frozen treat is refreshing and enticing to the palate, thanks to its tart sweetness.

This ruby-red, fine-textured sorbet from Pinot Noir is flavored with dark berries. It also contains roasted strawberries. Sugar softens strawberries and draws water out of them, while salt brings out their sweetness by countering the acidic notes. The Pinot Noir wine adds color and complexity to the sorbet. You can serve it on its own or with a little whipped cream that has been lightly sweetened.


  • 2 quarts fresh strawberries, hulled (about 8 cups)
  • 3/4 cup granulated sugar, divided
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (12 ounces) Pinot Noir, divided
  • Two tablespoons of fresh lemon juice


  1. Preheat oven to 300degF. In a large mixing bowl, combine strawberries, 1/4 cup of sugar and salt. Mix until well combined. Spread evenly on a large baking sheet with a rim lined with aluminum foil. Roast strawberries in a preheated, oiled oven for about an hour, stirring them occasionally.
  2. In the meantime, in a small pan, combine 3/4 cup of wine with the remaining 1/2 cup of sugar. Cook over medium heat, stirring frequently, until mixture is reduced to 3/4 cup. This should take 6-10 minutes. Remove the saucepan from the heat. Place the condensed wine mixture, uncovered, aside until you are ready to use it.
  3. Add the roasted strawberries, along with any juices they may have released, to a blender. Then, add the reduced wine mixture as well as lemon juice. Remove the centerpiece from the blender and secure the lid. Place a clean cloth over the opening. Process for 30 seconds until smooth. Pour the mixture through a fine-mesh strainer over a medium heatproof bowl. Press down to extract the liquid. Discard solids. Add the remaining 3/4 cup of wine. Cover with plastic wrap and refrigerate for at least 12 or 24 hours until the sorbet is completely chilled. (An instant-read thermometer will register around 40degF). If you want to make the sorbet and churn it the same day, place the sorbet in a large metal dish and set it over an ice bath. Allow to stand for at least 30 minutes, stirring frequently and adding ice as necessary.
  4. Pour the strawberry mixture into an ice cream maker’s freezer bowl. Follow the manufacturer’s directions for a soft serve consistency. Pour into a 1-1/2-quart freezer-safe container. Cover with plastic wrap and press the film onto the surface. Freeze for about four hours until it is firm.

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