With just five ingredients and a quick freezer detour, this refreshing sorbet is ready to go. Raspberries and lemon add just enough tartness, while rosé lends boozy depth. What better way is there to use up the last dregs of a bottle?
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- ¾ cup water
- ¾ cup granulated sugar
- 3 cups raspberries
- 1 tablespoon lemon juice
- ¾ cup rosé
- In a small saucepan, bring water and sugar to a boil. Reduce heat and simmer until sugar has dissolved. Remove from heat and let cool completely.
- In a blender or food processor, blitz raspberries until smooth. Strain into a fine mesh strainer over a medium bowl to remove seeds.
- Add cooled simple syrup, lemon juice, and rosé into the bowl with raspberry puree. Whisk to combine.
- Transfer sorbet mixture into a metal loaf or cake pan, tap the bottom of the pan on the counter a few times to pop any air bubbles, cover with plastic wrap, then freeze for at least 4 hours until firm, or overnight.
- Let sit for a few minutes before serving.
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