Raspberry-Rose Sorbet with White Chocolate

Raspberry-Rose Sorbet with White Chocolate
  • Yield:4 servings
  • Active time:5 minutes
  • Total time:5 minutes

[Photograph: Kerry Saretsky]

Based on the famed sorbet flavor from Berthillon in Paris, this cheat's recipe is a surefire way to keep the Valentine's fire stoked all week. Use excellent store-bought raspberry sorbet, drizzle it with rosewater, and shave the best quality white chocolate over the top. It's sweet and fragrant and a little bit left of center, which I love. Plus, it tastes like Paris.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.


  • 4 large scoops excellent raspberry sorbet
  • 1 teaspoon rosewater (not rose extract, which has alcohol), divided
  • White chocolate, best quality, to garnish


  1. 1.

    Allow the sorbet to sit out of the freezer for 10 minutes before you scoop. Scoop 4 large balls of sorbet into 4 small ramekins that just hold each scoop. Drizzle each scoop of sorbet with 1/4 teaspoon rosewater (or to taste). Use a coarse Microplane grater to cover the top in excellent white chocolate. Serve right away.