Lunch: Rosé Sorbet
Recipe by Lauren Miyashiro Because you're classy.
Ingredients
2 c. rosé, divided
1 1/4 c. sugar
3 c. frozen raspberries
1/2 c. fresh raspberries
mint, for serving
Instructions
In a small saucepan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature.
In a blender combine frozen raspberries and 1/2 cup rose syrup. Process until smooth. Taste the mixture, adding more rose syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour.
To make floats, scoop small portions into champagne flutes and top with more rose. Add fresh raspberries and a sprig of mint to each glass.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
