Wine & Spirit Sorbet

Alcohol lowers freezing point—careful balance is essential. Most alcohol should be cooked off or kept under 5% of total weight.

Champagne Sorbet

Elegant celebration sorbet.

Ingredients

Component	1x	2x
Wine
Champagne or sparkling wine	375g (1½ c)	750g (3 c)
Syrup
Water	150g (⅔ c)	300g (1¼ c)
Granulated sugar	180g	360g
Corn syrup	45g	90g
Seasoning
Lemon juice	25g	50g
Lemon zest	3g	6g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Reduce champagne: Simmer champagne until reduced to 150g (~40% original). This removes most alcohol and bubbles. Cool completely.

2. Make syrup: Combine water, sugar, corn syrup, and lemon zest. Heat until dissolved. Strain. Cool.

3. Combine: Whisk reduced champagne, syrup, lemon juice, and salt.

4. Stabilize: Add Perfect Sorbet. Blend 60 sec.

5. Age and churn: Refrigerate 4+ hrs. Churn to -5°C.

Note

Reducing wine is essential—raw champagne won’t freeze properly. Use decent but not expensive champagne.

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Red Wine Sorbet (Cabernet)

Deep, fruity, sophisticated.

Ingredients

Component	1x	2x
Wine
Cabernet Sauvignon	500g (2 c)	1000g (4 c)
Syrup
Water	100g (scant ½ c)	200g (scant 1 c)
Granulated sugar	180g	360g
Corn syrup	40g	80g
Aromatics
Cinnamon stick	1 small	2 small
Orange zest	4g	8g
Whole cloves	2	4
Seasoning
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Reduce wine with aromatics: Combine wine, cinnamon, orange zest, and cloves. Simmer until reduced to 200g (~40% original). Strain out aromatics.

2. Make syrup: Standard method.

3. Combine: Whisk reduced wine, syrup, and salt.

4. Stabilize, age, churn: Standard method.

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Rosé Sorbet

Light, fruity, summer-perfect.

Ingredients

Component	1x	2x
Wine
Dry rosé wine	400g (1⅔ c)	800g (3⅓ c)
Syrup
Water	150g (⅔ c)	300g (1¼ c)
Granulated sugar	170g	340g
Corn syrup	45g	90g
Seasoning
Lemon juice	25g	50g
Strawberry purée (optional)	50g	100g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Reduce rosé: Simmer until reduced to 160g (~40% original). Cool.

2. Make syrup: Standard method.

3. Combine: Whisk reduced rosé, syrup, lemon juice, strawberry purée (if using), and salt.

4. Stabilize, age, churn: Standard method.

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Prosecco Peach (Bellini Sorbet)

Classic cocktail as frozen dessert.

Ingredients

Component	1x	2x
Wine
Prosecco	250g (1 c)	500g (2 c)
Fruit
White peach purée	200g	400g
Syrup
Water	100g (scant ½ c)	200g (scant 1 c)
Granulated sugar	130g	260g
Corn syrup	35g	70g
Seasoning
Lemon juice	20g	40g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Reduce prosecco: Simmer until reduced to 100g. Cool.

2. Combine: Whisk reduced prosecco, peach purée, syrup ingredients, lemon juice, and salt.

3. Stabilize, age, churn: Standard method.

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Sangria Sorbet

Spanish wine punch frozen.

Ingredients

Component	1x	2x
Wine
Spanish red wine (Tempranillo)	400g (1⅔ c)	800g (3⅓ c)
Fruit
Orange juice	80g (⅓ c)	160g (⅔ c)
Orange zest	5g	10g
Lemon zest	3g	6g
Syrup
Water	80g (⅓ c)	160g (⅔ c)
Granulated sugar	150g	300g
Corn syrup	35g	70g
Aromatics
Cinnamon stick	1	2
Seasoning
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Reduce wine: Simmer wine with cinnamon and zests until reduced to 180g. Strain. Cool.

2. Combine: Whisk reduced wine, orange juice, syrup, and salt.

3. Stabilize, age, churn: Standard method.

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Mojito Sorbet

Rum, lime, mint—frozen.

Ingredients

Component	1x	2x
Spirit
White rum	40g (3 T)	80g (6 T)
Herb
Fresh mint leaves	35g	70g
Syrup
Water	400g (1⅔ c)	800g (3⅓ c)
Granulated sugar	180g	360g
Corn syrup	45g	90g
Citrus
Lime juice	80g (⅓ c)	160g (⅔ c)
Lime zest	5g	10g
Seasoning
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 29–31°

Method

1. Blanch mint: Blanch 10 sec. Ice bath. Squeeze dry.

2. Make syrup: Combine water, sugar, corn syrup, and lime zest. Heat until dissolved. Cool slightly.

3. Blend mint: Add blanched mint to syrup. Blend until smooth. Strain.

4. Combine: Whisk mint syrup, lime juice, rum, and salt.

5. Stabilize: Add Perfect Sorbet. Blend 60 sec.

6. Age and churn: Standard method.

Note

Rum is added raw—about 5% of total weight to ensure proper freezing.

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Margarita Sorbet

Tequila lime frozen.

Ingredients

Component	1x	2x
Spirit
Blanco tequila	35g (2½ T)	70g (5 T)
Triple sec	20g	40g
Citrus
Lime juice	120g (½ c)	240g (1 c)
Lime zest	6g	12g
Syrup
Water	350g (1½ c)	700g (3 c)
Granulated sugar	180g	360g
Corn syrup	45g	90g
Seasoning
Fine sea salt	3g	6g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 29–31°

Method

1. Make syrup: Combine water, sugar, corn syrup, and lime zest. Heat until dissolved. Strain. Cool.

2. Combine: Whisk syrup, lime juice, tequila, triple sec, and salt.

3. Stabilize, age, churn: Standard method.

Serving: Rim glasses with salt.

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Alcohol Guidelines for Sorbet

Maximum Percentages

Alcohol Type	ABV	Max % of Base
Wine (12–14%)	Reduce first	20–25% reduced wine
Fortified wine (18–20%)	Reduce first	15–20% reduced
Liqueurs (20–25%)	Raw or reduce	5–8% raw
Spirits (40%)	Use sparingly	3–5% raw

Effects on Texture

Alcohol % in Base	Effect
<3%	Minimal effect
3–5%	Slightly softer
5–8%	Noticeably soft
>8%	May not freeze