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.



Mango Sorbet


So I guess the evils of Pandora’s box is settling in very slowly. I was afraid that after I opened my ice cream maker, I would be eating ice cream, frozen yogurt and sorbet everyday. (I wish.)

I was gifted with some overripe mangoes recently so I thought they would be perfect for my next icy creation.
Chris has been the gifter of all these squishy browning fruits. His office receives a shipment of fruit each week through their CSA and they cannot go through them fast enough! Lucky me since I get to benefit from their neglected fruit.

This sorbet was incredibly easy to make and so delicious. I think sorbets will be my new thing now…until I start making frozen yogurt…

Mango Sorbet
Recipe from The Perfect Scoop: Ice Creams, Sorbets, and Sweet Accompaniments by David Lebovitz


  • 2 large, ripe mangoes (about 2 lbs.)
  • 2/3 cup sugar
  • 2/3 cup water
  • 4 teaspoons, freshly squeezed lime juice
  • 1 tablespoon dark rum
  • pinch of salt

*Peel and pit the mangoes. Cut the flesh up into chunks and place them into a blender or food processor with the sugar, water, lime juice, rum and salt. Purée the mixture until completely smooth. Taste the adjust the lime juice and/or rum as necessary. Chill thoroughly in the refrigerator. (I left it overnight.) Freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.