Frosae: The Love Child of Ice Cream and Long Island Wine

scoops of sorbet made with wine

Spring is the season of all things fresh and new. This spring, my new thing is frozen wine sorbet! Frosae is the love child of ice cream and wine. Dreamed up by noted educator and passionate boatsman Ben Amato as a new adventure to pursue in his ostensible retirement, the sorbet was developed in conjunction with his team of dedicated tasters: Neil Koenig, John Pastore and Joseph Gagliano. Delicately sweet and silky, it is a 21-and-over-only treat because it contains wine … more specifically, Long Island wine.

Amato tells us that Frosae formula can incorporate any wine, making it an ideal signature dessert for our wineries. The Royal Red, Elegant White and Chocolate Merlot debuted last year at Raphael Vineyards in Mattituck using Raphael wines and at the Empire State Cellars Tasting Room using Peconic Bay Vineyards. The sorbet, which Amato says is, incredibly, fat-free, gluten-free, low-calorie and OK for lactose-intolerant folks — a no-brainer for book club — is currently available for take-home pleasure at the Ice Cream Cottage in Shirley, Grace’s Marketplace in Woodbury, and for dine-in at 30 restaurants around the island, including Hotel Indigo, The Bellport and Crest Hollow Country Club, says CFO Neil Koenig.

And in an exciting development, Frosae (with local wines) is now available in quart size containers at ten King Kullen supermarkets around the island. The alcohol content is under 5 percent. The taste is 100 percent delicious. And the product is 100 percent Long Island.