When I saw that this week's post was a raspberry cabernet sorbet, my thoughts immediately drifted back to a raspberry rose sorbet I made for the first time last year. And what a great excuse to make it again!
There's something special about peak, in-season raspberries swimming around in a pool of pink wine. <-- Click to Tweet
It's worth donating a good amount of your favorite rose to the cause, too. I know most recipes that call for wine often don't use more than a cup, nothing drastic, but this involves a slightly much bigger commitment. Just try it, and you'll be so glad you did.
RASPBERRY ROSE SORBET
Recipe slightly adapted from David Lebovitz, The Perfect Scoop
2 cups dry rose wine (I used a 2010 Rusack Rosé)
2/3 cup sugar
2 pints fresh raspberries
Bring Rosé and sugar to a boil in a 2 quart sauté pan. It will take only a couple of minutes for the sugar to dissolve. Turn off heat, and add raspberries. Let steep until the temperature lowers, then puree in a blender. Pass through a sieve to remove any seeds, then chill in the refrigerator.
Freeze in your ice cream maker according to the manufacturers instructions.