The recipe I am posting today is inspired, not only from the current heat we are experiencing here in the Northeast, but by the man who stopped and spoke to me those many years ago, patting me on the head and calling me "JoJo" and sharing a moment and a smile. It's funny how a little thing so simple can make you feel so at ease with someone you hardly know. Irresistibly fresh strawberries, whether picked at a local farm or chosen with care from the market, are combined with a refreshing Summer Rosé wine, and then blended and frozen in an ice cream maker. Maybe making and sharing this recipe with your friends, family, loved ones, or all of the above, will continue that smile from David and the unknown encouragement that he gave me so many years ago.
Strawberry Rosé Sorbet
(Inspired by a recipe from David Lebovitz)
2 cups Rosé Wine
⅔ cup Sugar
3 cups Strawberries, fresh; stemmed and rough chopped
In a medium saucepan, bring the wine and sugar to a boil. Remove from the heat, add the strawberries, and let cool to room temperature. Pass the mixture through a food mill fitted with a fine disk, or purée in a blender or immersion blender as I did.
Chill the mixture thoroughly and then freeze it in your ice cream maker according to the manufacturer's instructions.