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Yields:
6
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Making a rosé syrup concentrates the wine flavor in the sorbet. Don't worry, it sounds way more annoying than it actually is. We highly suggest you serve it scooped in flute glasses topped with more rosé. Obviously.
Love sparkling rosé? Make these sangria floats!
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Ingredients
- 1 cup
rosé
- 1 1/4 cups
sugar
- 3 cups
frozen raspberries
Directions
- Step 1In a small saucepan over medium heat, combine rosé and sugar and bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let rosé syrup cool to room temperature.
- Step 2In a blender, combine frozen raspberries and cup of rosé syrup and blend until smooth. Taste mixture, adding more rosé syrup if desired. (Store remaining syrup in the fridge up to one week.)
- Step 3Pour into a 9x5-inch loaf pan, cover with plastic wrap, and freeze until firm, about 1 hour.
This sorbet makes amazing BOOZY FLOATS: Scoop some into champagne flutes and top off with a splash of rosé, raspberries, and fresh mint.
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