- 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
- 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.
- Pour the sorbet mixture into a 8.5" x 4.5" loaf pan, cover with plastic wrap, and place in the freezer overnight.
- 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.
- 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
Keywords: rose wine sorbet, raspberry sorbet, raspberry rose recipe, wine sorbet recipe, no-churn raspberry rose