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Raspberry-Rosť Sorbet

Raspberry-Rosť Sorbet
Serves: makes 1 quart


2 cups rosé wine
2/3 cup sugar
3 cups raspberries, fresh or frozen


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 find disk, or purée in a blender or food processor and then press the pureé 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.

Variation: To make Strawberry-Rosé Sorbet, substitute 1 pound fresh strawberries, rinsed, hulled, and sliced, for the raspberries. Press the mixture through a strainer to remove the seeds.

The Perfect Scoop

Recipe Source:

The Perfect Scoop

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