This recipe appears in:David Lebovitz's Raspberry-Rosé Sorbet
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright © 2007. Published by Ten Speed Press, a division of Random House.
- 2 cups (500 ml) rosé wine
- 2/3 cup (130 g) sugar
- 3 cups (340 g) 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 fine disk, or puree in a blender or food processor and then press the puree 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.