Strawberry, Vanilla, and Red Wine Sorbet

What’s a girl to do with four bottles of opened red wine? Well for one, drink it. Though I don’t drink that much to begin with so the thought of finishing four bottles of wine is not appealing. OK, so drink one, share two, and make sorbet with the last one. YES! Sounds like a plan.

This strawberry, vanilla, and red wine sorbet is so refreshing and just perfect for a summer treat.

Our friends Courtney and Steve were taste-testing wines for their upcoming wedding and I was able to get the remaining leftover, unwanted bottles. Free booze – woo! Oh wait, not woo! – opened bottles of wine usually go bad in a few days because of oxidation. Ack! Chris and I enjoyed a bottle to ourselves and then brought two up to Calistoga while we were there last weekend for 4th of July.

I wanted to use the last bottle of wine for cooking or baking. So I used half to make a mushroom and bacon ragù and the other half for this amazing sorbet. Red wine and strawberries make the perfect pairing. This recipe is so easy, and simple with only five ingredients. You mix everything together, blend, and freeze. And ta-da!

This sorbet is great dessert on a hot summer’s day! Its smooth and soft and bursting with strawberry flavor. The red wine taste is nice and subtle and mellows out the sweetness of the strawberries. Plus who wouldn’t enjoy a dessert packed with a double dose of antioxidants?

Strawberry, Vanilla, and Red Wine Sorbet
Makes about 1 quart
Recipe from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten


  • 2 pounds strawberries, stemmed and quartered
  • 1 cup dry red wine (I used Zinfandel, the 2011 Crooked Path to be specific)
  • 1 1/2 cups sugar, plus more to taste (I ended up only using 1 cup)
  • 4 vanilla beans, halved lengthwise and seeds scraped
  • 3 tablespoons fresh lemon juice

*Put the strawberries, wine, sugar, and vanilla (both seeds and pods) and lemon juice in a large bowl and set aside for 45 minutes.
*Remove the vanilla pods, transfer the mixture to a blender, and purée until smooth. Taste and adjust the sugar, if desired. Transfer to an ice cream machine and freeze according to the manufacturer’s instructions.



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