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Red Wine & Raspberry Sorbet


Red Wine & Raspberry Sorbet

Red Wine & Raspberry Sorbet

Ten Speed
This is one of the most delicious sorbets you can make. Use a beautiful fruity red wine that you enjoy for this frozen treat. Luscious raspberries add a wonderful brightness to the sorbet, reminiscence of Sangria!

Reprinted with permission from Ready for Dessert by David Lebovitz (Ten Speed Press, 2010). [Compare Prices]

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours, 5 minutes

Yield: About 1 quart.


  • 1 cup (200 g) sugar
  • 3/4 cup (180 ml) water
  • 1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
  • 3 cups (15 ounces/400 g) raspberries


In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar.

Remove from the heat and add the raspberries. Cover and let steep for 1 hour.

To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a foodmill fitted with a fine disk into a medium bowl.

Cover and refrigerate until thoroughly chilled.Freeze in an ice cream machine according to the manufacturer’s instructions.

Variation: For a lighter-tasting sorbet, use rosé in place of the red wine.

Note: You can use frozen raspberries in this recipe.There’s no need to thaw the berries before adding them to the warm wine.

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