Raspberry Rosé Sorbet
Fruity, complex and refreshing, Raspberry Rosé Sorbet is a 3-ingredient treat that is perfect for many occasions!
Ingredients
- 2 cups rosé wine
- ⅔ 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!