"Lick an orange. It tastes like an orange. The strawberries taste like strawberries! The snozzberries taste like snozzberries!” This may be one of the greatest lines in one of the most fanciful, dessert-centered films: Willy Wonka and the Chocolate Factory.
As this scene with Gene Wilder points out, a fruit-flavored something that actually tastes like that fruit is something of a marvel. But, let me tell you, this raspberry rosé sorbet tastes like raspberries and rosé! In fact, it tastes even better because the texture is so creamy and smooth. I used the Cuisinart Frozen Yogurt – Ice Cream & Sorbet Maker which made the smoothest sorbet, and it was as easy as pouring the puree base in, switching the machine button to “on,” and watching it churn for 20 minutes.
It’s that glorious time of the summer when berries are at their peak, and farmers markets and grocery stores alike are so overflowing with nature’s candy that they seem to practically beg you to buy them. I’m surrounded by unheard of deals for hefty amounts of fruit. When I see the little berries staring up at me, all perfectly ripe, it’s hard to pass them by. I always seem to end up with too many berries. And this week, I decided to sorbet ‘em.
Making fruit sorbet is incredibly simple (and fun!) To make this raspberry rosé sorbet, I dissolved sugar into 2 cups of rosé wine. I then pureed the wine with raspberries and strawberries. The alcohol from the rosé wine actually helps keep the sorbet creamy once it’s in the freezer. I assembled my Cuisinart Frozen Yogurt – Ice Cream & Sorbet Maker and turned it on. Once it was spinning, I poured the puree in and let it churn for 20 minutes. It transformed from a liquid puree to a thick, slushy-like frozen treat. I poured the slush into a container and froze it for a few hours. Then, it was perfectly scoopable and the most delicious raspberry rosé sorbet I’ve ever had (ok, admittedly, perhaps the only raspberry rosé sorbet I’ve ever had!)
Raspberry Rosé Sorbet Recipe
Makes 1 quart
Prep time 15 minutes
Total time 6 hours
2 cups Rosé Wine
2/3 cup (130g) Sugar
1 and 1/2 cups (170g) Raspberries
1/2 pound (225g) Strawberries
Add the rosé and sugar to a small saucepan over low heat. Heat and stir until the sugar is dissolved. Combine the rosé, raspberries and strawberries in a blender. Blend until pureed. Strain the puree through a sieve to remove the seeds (this part is optional—if you want a more rustic sorbet with tiny seeds and you love fiber, you can skip this part). Refrigerate until chilled, about two hours.
Assemble the Cuisinart Frozen Yogurt – Ice Cream & Sorbet Maker and turn the switch “on.” Once spinning, pour in the puree, and let churn undisturbed for 20 minutes. Spoon out the slushy sorbet into a container, and cover with plastic. Freeze for about four hours. The sorbet is now ready to enjoy! Keep frozen until ready to use.
The berry deliciousness in this post has been generously sponsored by Cuisinart.