Raspberry-Rosé Sorbet
A bright raspberry and rosé sorbet with a silky, seedless finish, made for a refreshing scoop with grown-up berry flavor.
Prep 15 min · Cook 5 min · Total 3 hr 45 min · Makes about 1 quart (8 servings)
Ingredients
- 2 cups rosé wine
- 2/3 cup sugar
- 3 cups raspberries, fresh or frozen
Directions
- Combine the rosé and sugar in a medium, nonreactive saucepan and heat until the mixture reaches a boil. Take the pan off the heat, stir in the raspberries, and allow everything to come down to room temperature.
- Run the mixture through a food mill with a fine disk, or blend it in a blender or food processor and strain the puree afterward to get rid of the seeds.
- Refrigerate the mixture until it is completely chilled, then churn it in your ice cream maker following the manufacturer’s directions.