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Raspberry-Rosť Sorbet


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 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.

Raspberry-Rosť Sorbet The Perfect Scoop

Recipe Source:

The Perfect Scoop