I wanted to dedicate a recipe to my beloved grandfather who has recently passed away.
This is one I made a few months ago but very much in his name as it combines two of his favourite things.
Rosé and sorbet!
Arne’s raspberry & rosé sorbet
2 cups (500ml) good french rosé wine
⅔ cup (130g) sugar
3 cups (340g) raspberries, fresh or frozen
In a medium saucepan, bring the rosé and sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Purée in a blender or food processor and then press the purée 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.
Best enjoyed in the summer sun, on a balcony in provence, with a glass of France’s finest. Even better whilst enjoying tales from the past with family!