+2 cups fresh raspberries
+2/3rd cup of white sugar
+2 cups dry Rosé
+fine mesh strainer
+ice cream maker
Add the sugar and Rosé to a medium sized saucepan and bring to a boil. Then remove from heat, add raspberries, and let the mixture cool to room temperature.
Once cool, pour the mixture into a food processor and pulse until well blended. Run the pureed mixture through a fine mesh strainer, using a spatula to press the liquid through. Next, discard the of the seeds and let the mixture cool in the refrigerator until very well chilled. (This is important, as the mix needs to be very cold in order to freeze properly during the churning process.)
When the liquid is thoroughly chilled, add it to your ice cream maker and let it churn for about 20 minutes. Ice cream makers vary, so be sure to follow the instructions of your model.
Because of the large quantity of alcohol in this sorbet, it will take a bit longer than normal to freeze properly. Add the churned sorbet to a glass bowl with a lid and let chill for about an hour, or until solidified.
Garnish with raspberries and enjoy!
♥ m & j
(recipe courtesy of The Perfect Scoop by David Lebovitz; photos: The Goods)