Name: Frozen Rosé Sorbet
Ingredients: ¾ cup water; ¾ cup granulated sugar; 3 cups raspberries; 1 tablespoon lemon juice; ¾ cup rosé

Scale

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.