Ingredients

The following ingredients have 4 Servings
  • 2 cups dry rosé wine ((500 ml))
  • ⅔ cup granulated sugar ((133 grams))
  • 3 cups raspberries (, fresh or frozen (360 grams))
  • Additional rosé wine (, for serving (optional))

Instruction

  • In a medium saucepan, bring the rosé wine and sugar just to a boil, stirring to dissolve the sugar. Remove from heat, add the raspberries, and let cool to room temperature.
  • Purée the mixture in a blender or food processor and then press through a fine mesh strainer to remove the seeds.
  • Chill the mixture thoroughly in the fridge, about 2-3 hours.
  • Freeze in an ice cream maker according to the manufacturer’s instructions. Sorbet will be very soft.
  • Remove from the ice cream machine, transfer to a covered container and freeze for at least 2 hours until firm.