So technically this sorbet is not really a cocktail. I guess technically it’s a dessert made with a delicious, beautiful rosé. I am a huge sorbet fan and am such as sucker for any kind of dessert, or cocktail, made with fresh fruit. Add rosé and I’m completely sold.
Raspberry Rosé Sorbet
2 cups of rosé wine
2/3 cup of sugar
3 cups of fresh raspberries
In a saucepan combine the rosé and sugar. Bring to a boil over medium heat. Remove from the heat as soon as the mixture starts to boil. Place the raspberries in a blender and add the sugar-wine mixture. Puree the mixture. Strain the mixture using a fine mesh sieve twice to remove any seeds. Place in a covered bowl and refrigerate at least 4 hours. Pour the raspberry mixture into an ice cream maker and mix for 20-25 minutes. The mixture will not be completely solid. Place in the freezer to harden the sorbet.
Serve with a few fresh raspberries.