Raspberry Rosé Sorbet

This super easy, no-churn Raspberry Rosé Sorbet is perfect for cooling off during these steamy summer days. It's sweet, tart, and berry, berry delicious!

Summers by the pool have never been better! Try this light and refreshing, no-churn raspberry sorbet made with fresh raspberries and clean-crafted rosé wine. It's the perfect "grown-up" frozen treat we all need right now!

This raspberry rosé sorbet is so perfect for those balmy summer days. It's so easy, no ice cream maker required -- just three ingredients, and a food processor or high-powered blender!

Fresh raspberries are so beautiful right now! You can also use frozen raspberries in this raspberry sorbet recipe. I like to top the sorbet with some fresh raspberries and fresh mint leaves.

How do you make this raspberry rosé sorbet?

Seriously, you cannot believe how easy it is to make this delicious, refreshing sorbet! Just three ingredients are required!

1. Using a high-powered food processor (like the Ninja® the Professional Plus Food Processor) add the rosé wine, sugar, and fresh raspberries. Pulse until very smooth.
2. Pour the sorbet mixture into a 8.5" x 4.5" loaf pan, cover with plastic wrap, and place in the freezer overnight. 
3. Use an ice cream scoop to scoop into dessert bowls, and top with a handful of fresh raspberries and mint leaves.
4. Enjoy by the pool, on the deck, at the beach, at the lake, or in your kitchen!

*[See recipe card for more detailed instructions.]

To freeze the sorbet, I used a metal loaf pan. I stuck it in the freezer overnight, but it should set after about 5 hours in the freezer.

This is one sorbet you'll want to make over and over again until the end of summer!

Recipe notes

• Any rosé wine will work in this recipe, but Scout & Cellar wines have no added sugars, chemicals, preservatives or pesticides!
• If you want this sorbet on the lighter side, use a natural sugar substitute. Make sure it's 1:1.
• I've added other berries to this sorbet recipe, like blueberries and blackberries! Yummy!
• You can use a high-powered blender if you don't have a food processor.
• I let this sorbet sit overnight in the freezer, but it will most likely be ready in 5 hours.
• Dip the ice cream scoop in warm water to loosen the sorbet.
• Turn this sorbet into popsicles instead! Get yourself a popsicle mold and pour the mixture into the molds to freeze.

Want more dessert recipes like this one?

If you liked this sorbet recipe, you’re going to want these recipes too:

• Easy Mango Coconut Sorbet
• Boozy Coconut Chile Lime Popsicles
• Avocado Coconut Green Tea Ice Cream Cups
• Grilled Peaches with Five Spice Oats Crumble

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