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Food for Thought
"The day is coming when a single carrot, freshly observed, will set off a revolution."
-Paul Cezanne, artist

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The Food Matters Project: Raspberry Rose Sorbet

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.


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.

Reader Comments (6)

Beautiful colour! Looks wonderful!

July 23, 2012 | Unregistered CommenterJenn

yes, with rose would be fabulous! great idea

July 23, 2012 | Unregistered CommenterKeelyMarie

Love this! We used very similar flavor profiles but I nixed the frozen dessert and went with a fresh Rose Sangria.

July 23, 2012 | Unregistered CommenterEverydayMaven

What a pretty sorbet and so elegant. Well done!

July 24, 2012 | Unregistered CommenterJen

I absolutely adore your photos. They are just so beautiful. And the rose sounds great too :)

July 24, 2012 | Unregistered CommenterErin

Look at that gorgeous pink color! I want a scoop.

July 25, 2012 | Unregistered CommenterCookie and Kate

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