Red-Tailed Rosé Cherry Sorbet

We at Hawk Haven have been enjoying the sangria popsicles so much that we’ve been wondering what other tasty frozen wine treats we can come up with. Maybe it’s due to the heat but we say it’s the wine that inspires us to create new recipes. Lately the Red-Tailed Rosé has been speaking to us, and it is saying, “Sorbet!”

Rose Sorbet
Can't you hear it too?

Our 2010 Red-Tailed Rosé is a blend consisting of Cabernet Sauvignon, Vidal Blanc, and White Zinfandel. We describe it as off-dry because it has just the right hint of sweetness to balance out the robust spiciness of the Cabernet, giving it a nice bright cherry flavor. During our Sangria Sundays, we blend it with frozen strawberries and it comes out tasting similar to a strawberry daiquiri, but better.

One trick to deciding how to pair wine with food (or use it in the food) is to think about what foods come to mind when you taste the wine. Some wines conjure images of a nice juicy steak smothered in mushrooms; other wines have citrusy flavors that would work well in a chicken dish (like this Chicken Française). The possibilities are endless! Since the Rosé carries so many berry tastes and aromas, we knew we couldn’t go wrong with a bag of frozen cherries.

Here is a recipe for Cherry Sorbet using the Red-Tailed Rosé. Feel free to adjust the amounts of each ingredient, and try experimenting with other berries. Strawberries or raspberries would taste wonderful as well. Better yet, try all three!

Red-Tailed Rosé Cherry Sorbet

3 cups frozen pitted tart cherries (we used a 16oz bag)

¼ cup sugar

1 cup Red-Tailed Rosé (or more if you’d like)

½ tsp salt

Blend cherries in a food processor until smooth. Add remaining ingredients and pulse until blended. Pour into a freezer container, cover and freeze until smooth.

Rose Sorbet

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