A Party In my pantry

If there were an adult ice cream truck, this would no doubt be the star item. Strawberry sorbet and rosé are each refreshing on their own, but they are especially satisfying when blended together on a hot summer day. While delicious as just a scoop of sorbet, up your cocktail game by dropping a rosé sorbet cube into a glass of champagne. They are also delicious as a topper to a dish of vanilla ice cream.

Ingredients

• 1/2 bottle Rosé 
• 1/2 cup Sugar
• 16 oz Strawberries, quartered 
• 1 bottle Champagne or Prosecco 
• Ice Cube Tray

In a medium sized sauce pan, heat the sugar and 1/2 cup water over medium heat, stirring occasionally, until the sugar dissolves. Add the strawberries and let simmer for a few minutes until the strawberries begin to breakdown. Once the strawberries begin to soften, turn off the heat and add the rosé. Using an emulsifier, blend the strawberries until smooth (you could also use a blender). Pour the strawberry rosé into ice cube trays or a large freezer-safe container, depending on your use. Cover and freeze for at least four hours. The sorbet will not fully harden because of the alcohol. Scoop to serve on its own, drop a cube in a glass of champagne or pair with a dish of vanilla ice cream.

*Note: if you don’t have fresh strawberries, you can use frozen strawberries. Get a 2lb bag of frozen strawberries and blend well with a bottle of rosé and 1/2 cup agave syrup, maple syrup or honey. Pour the mixture into large ice cubes or a large freezer-safe container. Cover and freeze for 4 plus hours before serving. The sorbet can be made up to a week in advance.