Two of the most refreshing elements of summer are fresh fruit and rosé wine. Swirl them together, freeze, and you have an irresistible, adult version of sorbet. With the temperatures rising, Andrew was subtly hinting that we need some more ice cream in the freezer. One Saturday I handed him The Perfect Scoop by David Lebovitz and told him to pick out whatever he wanted. And while I started regretting this approach when the first options out of his mouth involved peanut butter (I love peanut butter, but I was in the mood for something lighter), we settled on this raspberry rosé sorbet, a perfect companion to the burgers we grilled for the Fourth of July.
RASPBERRY ROSE SORBET
Recipe slightly adapted from David Lebovitz, The Perfect Scoop
2 cups dry rose wine (I used the 2010 Rusack Rosé)
2/3 cup sugar
2 pints fresh raspberries
Bring Rosé and sugar to a boil in a 2 quart saute pan. It will take only a couple of minutes for the sugar to dissolve. Turn off heat, and add raspberries. Let steep until the temperature lowers, then puree in a blender. Pass through a sieve to remove any seeds, then chill in the refrigerator.
Freeze in your ice cream maker according to the manufacturers instructions.