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a white bowl of raspberry sorbet and spoon in a white bowl on a wooden board with a metal pan filled with sorbet

Raspberry Rosé Sorbet

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5 from 1 review

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!

  • Total Time: 10 min
  • Yield: 4 1x


Units Scale
  • 2 cups rosé wine
  • 2/3 cups white sugar (or natural sugar substitute like Swerve)
  • 3 cups fresh raspberries (some reserved for garnish)
  • Fresh mint leaves


  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.


  • Any rosé wine will work in this recipe, but Scout & Cellar wines have no added sugars!
  • 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 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.
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Category: Desserts
  • Method: No-churn
  • Cuisine: American


  • Serving Size:
  • Calories: 278
  • Sugar: 42 g
  • Sodium: 7.7 mg
  • Fat: 0.6 g
  • Carbohydrates: 49.1 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg