Refreshing Raspberry Rosé Sorbet
Fruity, complex and refreshing, Raspberry Rosé Sorbet is a 3-ingredient treat that is perfect for many occasions!
Sorbet served
Did you have a beautiful summer like I did? Lots of fun, good friends and drinks on the patio!
It was on a lovely summer day, sitting on a friend’s deck, that I mentioned my perennial quest for new recipes. We had gone on a local garden walk and were back resting our feet and dreaming of the plants we might grow.
Drinks on the deck
When I mentioned my search, her eyes lit up. She excused herself and within a minute, was back with a cold scoop of ruby colored ice—raspberry rosé sorbet.
Raspberries
After one bite, I knew I had to share this with you — just as soon as my fall-bearing raspberries started to fruit!
I’ve always felt that sorbets made with wine (like this Pear Riesling Sorbet) are special. The wine adds a complexity that blends perfectly with the fruit — almost like the wine knows it used to be fruit! And the alcohol helps keep the sorbet nicely soft in the freezer. No spoon-bending sorbet rocks!
Making Raspberry Rosé Sorbet
The Raspberry Rosé Sorbet recipe is from David Lebovitz’s book The Perfect Scoop and he recommends using a rosé that’s “not too sweet, with a touch of fruitiness.” Wine-wuss that I am, I consulted the liquor store clerk who suggested a Bordeaux Rosé. It was good in the sorbet and we enjoyed the leftovers with tuna steaks!
The sorbet was easy to make and eating it again in autumn somehow seemed right. Even the sorbet’s garnet color compliments the changing trees!
Sorbet with blackberry garnish
- 2 cups rosé wine
- ⅔ cup sugar
- 3 cups raspberries, fresh or frozen
- Combine rosé and sugar in a medium saucepan and bring to a boil (see note). Remove from the heat, add the raspberries, and let cool to room temperature. Puree in a blender, then strain the purée to remove the seeds.
- Chill, then freeze the mixture in your ice cream freezer according to the manufacturer's directions (see note).
- The sorbet was quite soft after freezing, despite my stopping the machine and stirring with a rubber spatula halfway through. It took overnight for the sorbet to harden fully. Next time I will boil the wine for a minute or two to reduce the alcohol slightly.
what an elegant treat! i love the hue and the refreshment level must be off the charts. 🙂
Yes, very refreshing — I kept grabbing a few spoonfuls here and there when passing the freezer in the unseasonably warm fall we’ve been having!
At first I thought it was raspberry and roses, and I thought, “that sounds amazing!” Then the discovery of it being rosé wine makes it even better! By the way, I did note that the bottle of Pinot Grigio was empty! 😉
I am not a rose water lover, David, but one of my daughters is. She would totally be with you on the initial mis-read! And yes, the Pinot Grigio didn’t last long!
Looks really delicious Inger!
Thanks Gloria!