To ease your hangover after 5 hours of summertime weekend day drinking at Beaumarchais brunch we bring you…Rosé Sorbet!
Raspberry Rosé Sorbet
Makes about 1 quart
2 cups (500 ml) dry rosé wine
2/3 cup sugar
3 cups raspberries, fresh or frozen
In a medium saucepan, bring the rosé wine and sugar to a boil. Remove from heat, add the raspberries, and let cool to room temperature. Puree the mixture in a blender or food processor and then press through a fine mesh strainer to remove the seeds.
Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. Remove from the ice cream machine and let it freeze for at least 2 hours in the freezer to firm up before serving.
Note: because of the abundance of wine, this sorbet is very soft. Do not be alarmed. Just make sure it has a chance to firm up in the freezer before serving.