Perfect Summer Recipe: Raspberry Rosé Sorbet

Raspberry Rosé Sorbet is a Perfect Summer Adults-Only Treat

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Guys, it’s hot. Like, brutally hot. The temperature in Austin today is supposed to get up to 98, and the heat index will be well into the hundreds.

It’s too hot for eating normal food. Hell, it’s even too hot for normal ice cream, with all that heavy dairy just waiting to weigh you down. In fact, I’m pretty sure the only appropriate food in this weather is sorbet.

Better yet – alcoholic sorbet. Now we’re talking.

This recipe for Raspberry Rosé Sorbet is super easy to make and requires just three ingredients. Hands-on cooking time is a whopping 5 minutes. Then it needs to freeze for about five hours. Make a big batch tonight, and eat it all weekend. You’ll be happy you did.


  • 1 16-0z bag of frozen raspberries
  • 2 cups sparkling Rosé wine. I prefer the Moet, but any dry Rosé will do.
  • 1 cup white sugar


  1. Combine your Rosé and sugar in a medium sauce pan, and heat just until sugar dissolves, stirring frequently. It’ll take about 2-3 minutes.
  2. Run your raspberries through the blender until pureed. If you’re picky about seeds, you’ll want to pass the blended raspberries through a fine mesh strainer at this point, and return the de-seeded mixture to the blender. If you’re like me and think the seeds are just added texture, then you can also skip that step — entirely up to you.
  3. Pulse in the syrup to the raspberry puree, until just blended.
  4. Pour combined mixture into a BPA-free, freezer-safe container and pop it into the freezer, and let it sit for at least 5 hours. Voila: you have Raspberry Rosé Sorbet.
  5. When you’re ready to serve, simply run an ice cream spoon under hot water for a few seconds to get perfectly-formed scoops. Top with additional fruit or mint leaves, if desired.

And that’s really it. The Rosé keeps the sorbet from setting up too hard, and also keeps the syrup flavor light and not-too-sweet.

It’s perfect for a summer day like today, just remember…they do indeed have alcohol in them, so these are a purely adult-only treat!


  • eva

    This sounds amazing! I cannot wait to try it!
    xo, Eva

  • Oh my, this looks so refreshing! I wish I could find frozen raspberries where I live but I’m going to save this to my Pinterest board to try the next time I’m in Toronto! 🙂

  • This does sound like the perfect summer afternoon indulgence to enjoy on the weekends. The simplicity and ease to put it together (not to mention how fast – aside from the chilling of course) makes it a big winner in my books – looking forward to seeing what it tastes like. It sounds awesome!

    • Absolutely. Cause when it’s already this hot, turning on a stove for more than just a few minutes time is even more torture!

  • Cat

    It’s dreadfully hot in Northern California too. But this looks AMAZING! Definitely going to try this 🙂

    • In Northern Cali, I bet you could even get a nice local Rose to use in this recipe! Let me know how you like it 🙂

  • Wummy Umude

    OHHHH EM GIZZLE Whitney!!!! I’m getting off the internet and doing this right this second. the universe meant for you to write this post for me.

  • since we are in summer, this is the ideal treat to devulge in.

  • Alison Rost

    Oh my, this looks so good! It’s supposed to be in the ’90s in Iowa next week as well, and we’re having a dinner party. Adding this to the menu as something fun and different! x

    • Absoutely, I hope your guests enjoy! You can also serve a small portion in a glass with more Rose, if your like as well!

  • Camille Burgan

    this looks sooooo good! the perfect summer treat for adults! I love it! thanks for the post!

  • Nelu

    I live on the other side of the hemisphere so it’s actually cold right now, but I’ll save this for a possible Christmas dessert 🙂

  • I’ve never tried to make ice cream or sorbet, but it looks so simple. I definitely should try!

    • Ice cream and traditional sorbet, which need to be churned, are more difficult – but the beauty of this recipe is that the alcohol in the Rose keeps the mixture from freezing to hard, so you don’t need to churn it!

  • Margarette Puno

    Weather in the Philippines is freakingly hot. This one is just so perfect for the summer season.

  • EG Green

    This post just made my day. I can’t wait to try it and experiment with recipes that combine alternatives to sugar. Thanks for sharing!

    • Hmmm…you might be able to use honey or agave nectar in place of traditional white sugar, but it might be hard to get the right consistency without some kind of sweetener!

  • David Elliott

    I love a good sorbet. I tried making one myself one time and it didn’t quite work out.. I will have to try out this recipe.

  • Nazrin Miah

    Ahhhmagaaaaahd anything with raspberry in is right up my street! I am sending this to my mum to make for me ASAP!

  • Hal Yusuf

    the weather is brutal out there :p quick question what do you use to replace the rose ?

    • If you don’t want to use Rose because it has alcohol in it, you could also use any sort of sparkling fruit juice, or even just lemonade 🙂

  • Louise Smith

    God, I’m so lame … I’ve never had a sorbet before! This looks and sounds amazing though. I’m definitely going to have to give it a try 🙂

    Louise x

  • Becca Wilson

    Sorbet is one of those things that takes me back to my childhood. I would love to have a big old scoop of this right about now.

  • Pip Tips

    i’m definitely going to make this!

  • stephanie seo

    Mm I want to make this! Definitely sounds amazing!