Raspberry Rosé Sorbet

This Fresh Raspberry Sorbet spiked with Rosé is a little bit sweet and a little bit tart. Learn how to make sorbet  with only 4 simple ingredients for the most refreshing summer dessert.

I had no idea that sorbet was so easy to make. All you need is some fresh fruit, simple syrup and any mix ins for flavor.

This Raspberry Rosé Sorbet requires only 4 simple ingredients. The tart raspberries are balanced with the sweet sparkling rosé.

I’ve had this idea in my head for over a year. I loooove a glass of prosecco or champagne and an occasional glass of sparkling rosé. So the idea of a scoop of raspberry sorbet in a cold glass of bubbly just seems like the perfect combination to me. Desserts and cocktails all in one.

You certainly don’t have to serve this with a cocktail, but if you’re opening a bottle of rosé for the sorbet, you might as well! This is the perfect cocktail to serve for a ladies brunch.

Now grab your ice cream maker and lets get started.

Recipe Ingredients

• Water and Granulated sugar to make the simple syrup
• Fresh raspberries if possible. Frozen raspberries can be used but should be thawed first
• Lemon juice to balance out the sweetness
• Sparkling rosé because we’re fancy. You can also use prosecco or champagne instead of rosé

 How to make Raspberry Sorbet

1. Pre freeze the ice cream maker according to the manufacturer’s instructions.
2. Prepare the simple syrup. Combine the water and granulated sugar in a saucepan and heat over medium heat just until the water starts to boil, stirring occasionally until the sugar is dissolved. Cool completely.
3. Puree the raspberries in a food processor and blend until it reaches a liquid consistency.
4. Press the puree through a fine mesh strainer to separate the puree from the seeds. Discard the seeds. You should have around 1 cup of raspberry puree.
5. Combine the raspberry puree with the lemon juice and ¾ cups of the simple syrup, whisk to combine. Then add the rosé and whisk until well combined. If necessary, chill the mixture until cold (around 2 hours).
6. Pour the liquid into your frozen ice cream maker. Churn on medium speed for approximately 10 minutes. Sorbet will be a soft texture. For a firmer consistency, transfer to a freezer-safe, airtight container and freeze for at least 2 hours.

 Tips for the raspberry puree

Straining the berries through the mesh strainer takes a little bit of work, but you want to try and eliminate as many of the seeds as you can.

• Fresh raspberries are best, but if you only have frozen, be sure to thaw them before pulsing in the food processor
• Use a spoon or spatula to push the puree through the strainer, scraping along the bottom as you press down.
• I recommend working with about a 1/2 cup of puree at a time
• Once you have extracted all the juices, spoon the seeds and pulp into a separate bowl to help keep the strainer cleared

Finding the right balance of sweetness and tart from the raspberries was the challenge with this recipe but I think we’ve nailed it. I am already ready for another batch.

More Ice Cream Recipes

• Homemade Strawberry Ice Cream
• Blackberry Icebox Cake
• Raspberry Peach Champagne Popsicles
• Peach Maple Walnut Ice Cream

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