Description
This homemade raspberry sorbet spiked with sparkling rosé is an easy, refreshing summer dessert. It’s full of bright, tart berry flavor and only 4 ingredients!
Ingredients
- ¾ cup water
- ¾ cup granulated sugar
- 16 ounces or 3 cups fresh raspberries, washed
- 1 tablespoon lemon juice
- ¾ cup sparkling rosé
Instructions
- Pre-freeze the ice cream maker according to the manufacturer’s instructions.
- 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.
- Puree the raspberries in a food processor and blend until it reaches a liquid consistency.
- Press the puree through a fine mesh strainer to separate the puree from the seeds. You should have around 1 cup of raspberry puree. Discard the pulp and seeds.
- 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).
- Pour the liquid into your 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.
- Serve with a glass of rosé if desired.
Notes
- Store homemade sorbet in an airtight container in the freezer for up to 1 month.
Nutrition
- Serving Size: 1/2 cup
- Calories: 231
- Sugar: .6g
- Sodium: 5.3mg
- Fat: .6g
- Saturated Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 1.2g
- Cholesterol: 0mg