Raspberry Rosé Sorbet
A light and refreshing sorbet made with rosé wine, sugar, and raspberries. This three-ingredient dessert is naturally plant-based, antioxidant-rich, and perfect for summer or elegant entertaining.
Equipment
- 1 Medium Saucepan
- 1 Blender
- 1 Fine mesh strainer
- 1 Ice Cream Maker
- 1 Rubber Spatula
- 1 Mixing Bowl
Ingredients
- 2 cups rosé wine
- ⅔ cup granulated sugar
- 3 cups raspberries fresh or frozen
Instructions
- Prepare the Wine Base: Pour the rosé wine into a medium-sized saucepan and add the sugar. Place the saucepan over medium heat and stir gently until the sugar begins to dissolve into the wine. Allow the mixture to come to a gentle boil, which not only ensures the sugar fully dissolves but also helps mellow the sharpness of the wine. If you prefer a firmer sorbet, let the wine boil for one to two minutes—this reduces the alcohol slightly, which allows the sorbet to set better later. Be careful not to over-boil, as this may change the flavor profile.
- Incorporate the Raspberries: Once the sugar has dissolved and the wine mixture has boiled briefly, remove the saucepan from the heat. Add the raspberries directly into the warm liquid. The heat will help soften the fruit and release its natural juices, making it easier to blend into a smooth puree. Allow the mixture to rest for several minutes as the berries steep in the wine, infusing the liquid with their bright, fruity flavor.
- Blend into a Smooth Puree: Transfer the cooled wine and raspberry mixture into a blender. Secure the lid tightly and process on high speed until you achieve a smooth, vibrant puree. Depending on the strength of your blender, this may take 30 to 60 seconds. Stop occasionally to scrape down the sides to ensure no fruit pieces are left unblended. The goal is a silky mixture with no chunks remaining.
- Strain to Remove Seeds: Place a fine-mesh strainer over a clean mixing bowl and pour the raspberry puree through it. Using a rubber spatula or the back of a spoon, press the mixture firmly against the strainer to extract as much liquid as possible. This step is essential, as raspberries contain many tiny seeds that would create an unpleasant texture in the finished sorbet. Continue pressing until only the dry seeds remain in the strainer, then discard them. You should be left with a smooth, seed-free liquid base.
- Chill the Mixture Thoroughly: Cover the bowl with plastic wrap or transfer the mixture into a lidded container. Place it in the refrigerator and allow it to chill completely, at least 2 hours or preferably overnight. This ensures the mixture is very cold before entering the ice cream maker, which is crucial for proper churning and achieving a creamy, scoopable consistency.
- Churn in the Ice Cream Maker: Once chilled, pour the raspberry-wine mixture into your ice cream maker. Follow the manufacturer’s instructions for freezing, usually 20–30 minutes of churning. During this time, the machine incorporates air into the mixture while simultaneously freezing it, creating a light and refreshing sorbet texture. If your machine allows, pause halfway through to scrape down the sides with a rubber spatula, ensuring even freezing.
- Transfer and Freeze to Set: After the mixture reaches a soft sorbet consistency, transfer it into a freezer-safe container with a tight-fitting lid. Smooth the top with a spatula, then cover and freeze for several hours or overnight until the sorbet firms up completely. Patience here pays off—the longer resting time helps the sorbet hold its shape when scooped.
- Serve and Enjoy: When ready to serve, allow the container to sit at room temperature for a few minutes to soften slightly. Use a warm scoop to portion the sorbet into bowls or glasses. Garnish with fresh raspberries, mint leaves, or even a splash of chilled rosé for an elegant presentation. Enjoy this refreshing, fruit-forward dessert as a light ending to any meal or as a cooling afternoon indulgence.
Notes
- The sorbet may remain soft right after churning due to the alcohol content in the wine; an overnight freeze helps it firm up.
- Boiling the rosé briefly (1–2 minutes) before adding raspberries reduces alcohol, which improves texture and makes the sorbet less slushy.
- Use a dry rosé instead of a sweet one for better balance—this keeps the dessert fruity without being overly sugary.
- Fresh raspberries deliver the brightest flavor, but frozen raspberries are a great alternative when fresh berries are out of season.
- Straining the puree is essential for removing seeds and achieving a smooth, professional-quality texture.
- Store in a freezer-safe container with a lid and press parchment or plastic wrap directly onto the surface to minimize ice crystals.
