Photo: Randy Mayor; Styling: Sabrina Bone
Yield
8 servings (serving size: 1/2 cup)

"We live in the Napa Valley, where we developed our passion for great food and wine. This is a twist on one of my favorite cocktails. The red food coloring gives the sorbet a light rose color, but it is optional. Three small scoops in a martini glass make an elegant presentation."—Lynnsey Elshere, American Canyon, CA

How to Make It

Step 1

Combine sugar and 3/4 cup water in a small saucepan over medium-high heat. Cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool completely.

Step 2

Combine sugar mixture, juices, Chambord, vodka, and food coloring, if desired, in a large bowl; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or overnight.

Ratings & Reviews

ktasman's Review

rlepere
April 10, 2014
I tried this recipe twice for a Passover meal. I could not get it to freeze in my Cuisinart Ice Cream Maker. This is the first time make a recipe that would not freeze.

rlepere's Review

HenryCoCook
April 04, 2014
I was so disappointed in this recipe! A French martini is one of my favorite drinks, so I was very excited about the frozen dessert version. It's awful! Even with the unsweetened pineapple juice, it's so sweet, I think it would send a Clydesdale into sugar shock!

SunnyeT's Review

SunnyeT
July 04, 2013
N/A

hungry01's Review

ktasman
August 21, 2011
This was just a little too sweet, but the flavor and texture were great. I will definitely try again, and maybe cut back on the sugar a bit.

HenryCoCook's Review

hungry01
June 12, 2010
Made this nice and easy recipe for a family gathering. Everyone enjoyed it...light and refreshing after a meal of grilled sandwiches and salad. Will definitely make it again