Strawberry-Wine Sorbet

Strawberry sherbet

Here’s a light, refreshing fruit dessert using sweet, ripe strawberries that is easily made ahead – perfect for summertime. We discovered this recipe in an old Cooking Light magazine, and it’s become a family favorite over the years.


4 cups coarsely chopped strawberries
1 cup dry white wine (leftover champagne is perfect!)
3/4 cup simple syrup (recipe below)
1/2 cup honey
1/4 cup lemon juice


Combine all ingredients in a large saucepan, bring to a boil. Reduce heat and simmer, uncovered, 4 minutes. Remove from heat and let cool.

Pour cooled mixture into an 8-inch square baking dish, cover and freeze for at least 8 hours or until firm.

Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth.

Portion into pretty bowls or saucer champagne glasses. Serve immediately. Alternately, spoon mixture into a container; cover and freeze for up to 1 month.

YIELD:  10  (1/2 cup) servings

Basic Simple Syrup
1 1/2 cups sugar
1 cups water

Combine sugar and water in a large saucepan, and stir well. Bring sugar mixture to a boil, and cook 1 minute or until the sugar dissolves, stirring constantly.

SOURCE: Cooking Light, 1994

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