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Frozen Rosé Sorbet

  • Author: Misfits Market


  • ¾ cup water
  • ¾ cup granulated sugar
  • 3 cups raspberries
  • 1 tablespoon lemon juice
  • ¾ cup rosé


  1. 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.
  2. In a blender or food processor, blitz raspberries until smooth. Strain into a fine mesh strainer over a medium bowl to remove seeds.
  3. Add cooled simple syrup, lemon juice, and rosé into the bowl with raspberry puree. Whisk to combine.
  4. 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.
  5. Let sit for a few minutes before serving.