Raspberry-Rosé Sorbet
Creating a whole book with lots of recipes for sorbets means that you run the risk of using the word “refreshing” too often. But this sorbet is truly the most refreshing of them all, so I saved that word to describe it. Each bite is pure, frosty bliss. I use a rosé wine that’s not too sweet, with a touch of fruitiness. You could use almost any blush wine that leans toward the dry side as well, though in saying so I risk losing cred in the eyes of wine lovers and oenophiles. Because of the quantity of wine in this sorbet, it will not freeze very firmly in your ice cream machine and will be somewhat soft when you scrape it out. But don’t worry. When you go to serve it a few hours later, you’ll find that it’s the perfect texture, and yes, very refreshing.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a medium, nonreactive saucepan, bring the rosé and sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Pass the mixture through a food mill fitted with a fine disk, or purée in a blender or food processor and then press the purée through a strainer to remove the seeds.
Step 2
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Variation
Step 3
To make Strawberry-Rosé Sorbet, substitute 1 pound (450 g) fresh strawberries, rinsed, hulled, and sliced, for the raspberries. Press the mixture through a strainer to remove the seeds.
Perfect Pairing
Step 4
Raspberry-Rosé Sorbet is so perfect on its own that you should resist serving it with anything except a handful of luscious raspberries.
