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Raspberry Rosé Sorbet
5 from 3 votes

Raspberry Rosé Sorbet

Fruity, complex and refreshing, Raspberry Rosé Sorbet is a 3-ingredient treat that is perfect for many occasions!

Prep Time
20 mins
Cook Time
10 mins
Total Time
8 hrs
Servings: 8
Calories: 170 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 2 cups rosé wine
  • ⅔ cup sugar
  • 3 cups raspberry fresh or frozen

Instructions

    Cup of Yum
  1. Combine rosé and sugar in a medium saucepan and bring to a boil (see note). Remove from the heat, add the raspberries, and let cool to room temperature. Puree in a blender, then strain to remove the seeds.
  2. Chill, then freeze the mixture in your ice cream freezer according to the manufacturer's directions (see note).

Notes

  • The sorbet was quite soft after freezing, despite my stopping the machine and stirring with a rubber spatula halfway through. It took overnight for the sorbet to harden fully. Next time I will boil the wine for a minute or two to reduce the alcohol slightly.
  • Based on David Lebovitz recipe.

Nutrition Information

Calories 170kcal (9%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 170

% Daily Value*

Calories 170kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.