Raspberry-Rosé Sorbet
The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer.
Ingredients
- 2 cups rosé wine
- 2/3 cup sugar
- 3 cups raspberries, fresh or frozen
Directions
- In a medium, nonreactive saucepan, bring the rosé and sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Pass the mixture through a food mill fitted with a fine disk, or puree in a blender or food processor and then press the puree through a strainer to remove the seeds.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.