David Liebowitz is not only one of the greatest food bloggers, but as a Pastry Chef in LA few were his equals, now that he lives in Paris he writes cookbooks, following is one of his easy to make recipes from The Perfect Scoop – Ice Creams, Sorbets, Granitas, And Sweet Accompaniments. The following recipe appears on page 130:
Raspberry – Rosė Sorbet
Makes about 1 Quart
Creating a whole book with lots of recipes for sorbets means that you run the risk of using the word “refreshing” too often. But this sorbet is truly the most refreshing of them all, so I saved that word to describe it. Each bite is pure, frosty bliss.
I use a rosė wine that’s not too sweet, with a touch of fruitiness. You could use almost any blush wine that leans toward the dry side as well, though in saying so I risk losing cred in the eyes of wine lovers and oenophiles. Because of the quantity of wine in this sorbet, it will not freeze very firmly in your ice cream machine and will be somewhat soft when you scrape it ou. But don’t worry . When you go to serve it a few hours later, you’ll find it’s the perfect texture, and yes, very refreshing.
- 2 cups rosė wine
- 2/3 cups sugar
- 3 cups raspberries, fresh or frozen
In a medium nonreactive saucepan, bring the rosėand sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Press the mixture through a food mill fitted with a fine disk, or puree in a blender or food processor and the press the puree through a strainer to remove the seeds.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
VARIATION: To make Strawberry -Rosė Sorbet, substitute 1 pound fresh strawberries, rinsed, hulled, and sliced, for the raspberries. Press the mixture though a strainer to remove the seeds.
PERFECT PAIRING: Raspberry – Rosė Sorbet is so perfect on its own that you should resist serving it with anything except a handful of luscious raspberries.
Enjoy, gentle reader, enjoy!