Refreshing Raspberry Rosé Sorbet

Fruity, complex and refreshing, Raspberry Rosé Sorbet is a 3-ingredient treat that is perfect for many occasions!  

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

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 sorbet

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!  

2 cups rosé wine ⅔ cup sugar 3 cups raspberries, fresh or frozen

Sorbet with blackberry garnish

Raspberry Rosé Sorbet

Fruity, complex and refreshing, Raspberry Rosé Sorbet is a 3-ingredient treat that is perfect for many occasions!
Author: Inger
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 8 hours
Course Dessert
Cuisine International
Servings 8
Calories 170 kcal

Ingredients
  

  • 2 cups rosé wine
  • cup sugar
  • 3 cups raspberries fresh or frozen

Instructions
 

  • 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 to remove the seeds.
  • Chill, then freeze the mixture in your ice cream freezer according to the manufacturer's directions (see note).

Notes

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.
Based on David Lebovitz recipe.

Nutrition

Calories: 170kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

6 thoughts on “Refreshing Raspberry Rosé Sorbet

    1. Inger Post author

      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!

  1. David

    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! 😉

    1. Inger Post author

      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!

5 from 1 vote (1 rating without comment)

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