2 cups Rose wine 1/2 cup granulated sugar 1 cup water 1/2 cup lemon juice 1-2 tbsp Sea Moss Gold Gel
1. Combine all ingredients in a medium size pot. Bring to boil over medium heat for 5-6 minutes or until sugar is dissolved. Remove from heat and pour into a cake/loaf pan. Set it aside to cool down in room temperature. When it's not hot anymore, cover with plastic wrap and freeze at least 8 hours or overnight.
2. After 8 hours, trasnfer sorbet to a food processor and process until smooth. Return to the pan, cover and freeze again for at leat 8 hours or more. Yum!
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