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Raspberry Rosé Sorbet | completelydelicious.com

Raspberry Rosé Sorbet

Print Recipe
A light and refreshing sorbet made with fresh raspberries and rosé wine.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill/Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 (1/2 cup) servings
Calories 138
Author Annalise Sandberg

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.

Nutrition

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