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The Sweetest 5-Ingredient Sorbet: Roast Strawberries and Reduced Wine

Imagine the pure, luscious flavor of ripe strawberries roasted to perfection, their sweetness intensified, mingling with the rich, deep notes of Pinot Noir. This sorbet is not just a dessert; it's a symphony of flavors that will tantalize your taste buds and leave you craving more.

The secret to this enchanting sorbet lies in its simplicity and quality ingredients. Roasting the strawberries concentrates their natural sweetness, adding a touch of caramelization. When combined with the bold character of Pinot Noir, the result is a silky, juicy, and irresistibly fruity sorbet.

Pinot Noir infuses each spoonful with dark berry undertones and subtle complexity, while a splash of lemon juice introduces a bright, zesty contrast. Sugar balances the tartness and creates a smooth, velvety texture, and a pinch of salt amplifies the sweetness, making each bite a harmonious blend of sweet and tangy.

This fine-textured, ruby-red sorbet is a feast for the senses. Enjoy it on its own, savoring the exquisite combination of roasted strawberries and Pinot Noir, or add a dollop of lightly sweetened whipped cream for extra indulgence. This frozen treat is a celebration of flavors that will leave you feeling enticed and refreshed.

Roast Strawberries and Reduced Wine Sorbet

Recipe from Food&Wine


  • 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

  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 300°F. Toss together strawberries, 1/4 cup sugar, and salt in a large bowl until evenly combined. Spread in an even layer on a large rimmed baking sheet lined with aluminum foil. Roast in preheated oven, stirring occasionally, until strawberries are softened and deepened in color and juices just begin to thicken, about 1 hour.

  2. Meanwhile, combine 3/4 cup wine and remaining 1/2 cup sugar in a small saucepan, and cook over medium, stirring often, until mixture reduces to 3/4 cup, 6 to 10 minutes. Remove from heat. Set reduced wine mixture aside, uncovered, until ready to use.

  3. Transfer roasted strawberries and any juices to a blender, and add reduced wine mixture and lemon juice. Secure lid on blender, and remove center piece to allow steam to escape; place a clean towel over opening. Process until smooth, about 30 seconds. Pour mixture through a fine wire-mesh strainer set over a medium-size heatproof bowl, pressing to extract liquid; discard solids. Stir in remaining 3/4 cup wine. Cover with plastic wrap, and refrigerate until completely chilled (an instant-read thermometer should register about 40°F), at least 12 hours or up to 24 hours. (Alternatively, to make and churn the sorbet the same day, transfer sorbet base to a large metal bowl and set over an ice bath. Let stand, whisking frequently and refreshing ice as needed until cooled to at least 40°F.)

  4. Stir chilled strawberry mixture, and pour into the freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions for a soft-serve consistency. Spoon into a 1 1/2-quart freezer-safe container; cover with plastic wrap, pressing the film to the surface. Freeze until firm, about 4 hours.


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