Raspberry Rosé Sorbet

My husband and I are doing a complete backyard remodel this spring.

Phase One consisted of ripping almost everything out— the garden, the overgrown flower beds, and the miniature patio. The garage and grape vine terrace were spared.

Phase Two was a bit more complicated. We built a big, beautiful deck. Thankfully we got a lot of help, but it was still a lot of work. One day after spending long hours in the sun in the backyard, Steve and I plopped our tired and dirty selves down on the couch and each inhaled a bowl of this sorbet, relishing in its rejuvenating power.

It’s very light. It’s very fresh. And it’s incredibly refreshing. Perfect after a long hot day, and it was just what I needed.

This sorbet was actually meant for a catering event, but I didn’t get it ready in time. This worked out quite well for me, because I got to enjoy it instead. After one spoonful I was glad I had a big bowl of it in the freezer.

It’s a very simple recipe— just raspberries, rosé wine, and a little sugar. Mix it all together, churn it in an ice cream machine, and then throw it in the freezer to firm up. If you don’t have an ice cream machine, maybe this is the summer you get one? I promise you’ll love it.

Also, can I say how much I love the rosé wine in this sorbet? It doesn’t have a strong presence in the finished product, but it really does help to enhance the raspberry flavor. And besides, wine in my dessert? Yes, please!

Backyard Remodel Phase Three involves laying sod and making everything pretty. We still have more hot and exhausting days ahead of us and so I think that requires plenty more of this sorbet.

Raspberry Rosé Sorbet
From The Perfect Scoop by David Lebovitz
Makes about 1 quart

2 cups (500 ml) dry rosé wine
2/3 cup sugar
3 cups raspberries, fresh or frozen

In a medium saucepan, bring the rosé wine and sugar to a boil. Remove from heat, add the raspberries, and let cool to room temperature. Puree the mixture in a blender or food processor and then press through a fine mesh strainer to remove the seeds.

Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. Remove from the ice cream machine and let it freeze for at least 2 hours in the freezer to firm up before serving.

Note: because of the abundance of wine, this sorbet is very soft. Do not be alarmed. Just make sure it has a chance to firm up in the freezer before serving.

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