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Strawberry & Wine Sorbet

 Strawberry & Wine Sorbet
Bright and refreshing, this grown-up treat tastes like you’re biting into a just-picked strawberry. White wine and lemon juice enhance its not-too-sweet flavor. —Donna Lamano, Olathe, Kansas
6 ServingsPrep: 20 min. + freezing


  • 3/4 cup sugar
  • 1/2 cup water
  • 1-1/2 pounds fresh strawberries, hulled
  • 1 cup white wine
  • 1/2 cup honey
  • 1/4 cup lemon juice


  • In a small saucepan, bring sugar and water to a boil. Cook and stir
  • until sugar is dissolved; set aside to cool.
  • Place the remaining ingredients in a food processor; add sugar syrup.
  • Cover and process for 2-3 minutes or until smooth. Strain and
  • discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish.
  • Freeze for 1 hour or until edges begin to firm. Stir and return to
  • freezer. Freeze 2 hours longer or until firm.
  • Just before serving, transfer to a food processor; cover and process
  • for 2-3 minutes or until smooth.
  • Yield: 1 quart.
Nutritional Facts: 2/3 cup equals 254 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 59 g carbohydrate, 2 g fiber, 1 g protein.

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Strawberry & Wine Sorbet (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.