Raspberry Rosé Sorbet

Ingredients

2 cups (500 ml) rosé wine

⅔ cup (130 g) sugar

3 cups (340 g) raspberries, fresh or frozen

Instructions:

• In a medium nonreactive saucepan, combine rosé and sugar

• Bring to a gentle boil, then remove from heat

• Stir in raspberries

• Let cool to room temperature

• Blend until smooth, then strain through a fine mesh sieve to remove seeds

• Chill mixture thoroughly (we like to do this for 24 hours)

• Then freeze it in your ice cream maker according to the manufacturer’s instructions.