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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
- 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.
- 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.
- Pulse in the syrup to the raspberry puree, until just blended.
- 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.
- 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!