Raspberry-Ros\u00e9 Sorbet

[Photo: Lara Hata © 2007]

20110709perfectscoop.jpgThe alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer.

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.

Raspberry-Rosé Sorbet

About This Recipe

Yield:Makes about 1 Quart (1 Liter)
Special equipment:Ice cream maker
This recipe appears in: David Lebovitz's Raspberry-Rosé Sorbet


  • 2 cups (500 ml) rosé wine
  • 2/3 cup (130 g) sugar
  • 3 cups (340 g) raspberries, fresh or frozen


  1. 1

    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.

  2. 2

    Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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