Rosé Sorbet
 
Makes 4 cups
Ingredients
  • 2¼ cups (540 grams) dry rosé, divided
  • ¾ cup (180 grams) water
  • 1 teaspoon (3 grams) low-sugar or no-sugar-needed fruit pectin
  • ⅛ teaspoon kosher salt
  • 3½ cups (550 grams) red seedless grapes
  • 2 medium Bartlett pears (360 grams), chopped
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (113 grams) light corn syrup
Instructions
  1. In a small saucepan, boil 2 cups (480 grams) rosé over medium-high heat until reduced to ⅓ cup, 30 to 40 minutes. Pour into a small bowl; let cool.
  2. In same saucepan, heat ¾ cup (180 grams) water, pectin, salt, and remaining ¼ cup (60 grams) rosé over medium-high heat. Cook, stirring occasionally, until pectin is dissolved, about 5 minutes. Remove from heat, and let cool for 10 minutes.
  3. Line a 9-inch round bowl* or mold with plastic wrap, and place in freezer.
  4. In the work bowl of a food processor, place water mixture, grapes, pears, sugar, and corn syrup; process until smooth, about 30 seconds. Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Stir in rosé reduction. Transfer 1 cup mixture to a jar with a tight-fitting lid. Place remaining mixture in a large jar with a tight-fitting lid. Refrigerate large jar and freeze small jar for at least 4 hours or up to 24 hours.
  5. Remove frozen small jar from freezer, and let stand at room temperature for 10 minutes. Scrape frozen base into a large bowl; add refrigerated base, and stir occasionally until frozen base is dissolved. Transfer mixture to an ice cream maker, and churn until color lightens, about 20 minutes.
  6. Transfer rosé mixture to prepared bowl or mold. Freeze overnight. (To keep your bowl level in the freezer, place a round cookie cutter underneath to stabilize it.)
Notes
*To get a perfectly round dome, we used Fat Daddio’s Aluminum Hemisphere Pan with a 9-inch width, available on fatdaddios.com.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/frose-bombe-glacee/