Raspberry Rosé Sorbet
A light and refreshing sorbet made with fresh raspberries and rosé wine.
Ingredients
- 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)
Instructions
- 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.
Notes
Recipe adapted from The Perfect Scoop.
Calories: 138kcal, Carbohydrates: 24g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 68mg, Fiber: 3g, Sugar: 19g, Vitamin A: 15IU, Vitamin C: 12mg, Calcium: 11mg, Iron: 1mg
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