A small glass ice cream dish with raspberry sorbet

Raspberry Rosé Sorbet

  • Author: Julianne Dell
  • Prep Time: 9 hours
  • Cook Time: 2 hours (chill time)
  • Total Time: 11 hours
  • Yield: 2 cups


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.


  • ¾ cup water
  • ¾ cup granulated sugar
  • 16 ounces or 3 cups fresh raspberries, washed
  • 1 tablespoon lemon juice
  • ¾ cup sparkling rosé


  1. Pre freeze the ice cream maker according to the manufacture’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. You should have around 1 cup of raspberry puree. Discard the pulp and seeds.
  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.
  7. Serve with a glass of rosé.
Nutrition Information:
1/2 cup
  • Category: ice cream
  • Method: churned
  • Cuisine: American

Keywords: Raspberry sorbet, homemade ice cream, sorbet recipe,