It's another summer of making a whole bunch of ice cream! Except, like drinks, I'm only posting these every other week because my computer time is pretty limited in the summer. And I'm kicking it off with one that could also be a Mixed Drink Monday. Sorry about that (but actually not). I like starting with a sorbet because they are generally the easiest kind of "ice cream" to use an ice cream machine which makes them a nice easing into a summer of making a bunch of treats.
I also have fond childhood memories of savoring the couple bites of peach sorbet that we would eat get out of the jars my Mom would freeze. There were 8 of us so a couple bites each was all we got but they were also delicious. I think of that peach sorbet every time I make sorbet myself even though I always get more than a couple of bites. Benefits to having few people to share with. And even fewer this time since it has wine and thus it's all for the grown-ups.
Rose gold is having a bit of a moment (guilty) and rosé wine seems to be going along with that. I've heard about it lots of places and was interested in trying some until the first bottle I picked up at Aldi had cherry listed which is 100% a flavor I stay away from. Luckily the second bottle I picked up (although costing $3 more...so a whole $8) didn't list cherry so I was safe.
This, like all sorbets I've made, is very easy, just taking a little time on the stove, cooling, blending, straining (if you have a strainer handy...which I did not), refrigerating, and running through an ice cream machine. And 3 of those steps are almost entirely hands off. That little bit of works gives you this wonderful flavor - a little tangy from the raspberries but also sweet from the sugar. It's a wonderful balance and so refreshing on even a somewhat warm summer day. Seeing as it only used about half my bottle of rosé, I might be making this one again.
One year ago: Strawberry Cheesecake Ice Cream
Two years ago: Basic (but not boring) Vanilla Ice Cream
Three years ago: Cookie Dough Ice Cream Sandwiches
Four years ago: Strawberry Yogurt Popsicles
Raspberry Rosé Sorbet
yield: about 1 quart
Ingredients
-2 cups rosé wine
-2/3 cup (130g) sugar
-3 cups (340g) raspberries, fresh or frozen
Directions
In a medium saucepan, bring the rosé and sugar to a boil. Remove from heat and add the raspberries. Let cool to room temperature and blend in a blender or food processor. Press through a fine mesh sieve (if available) to remove the seeds.
Chill in the refrigerator at least a couple hours, or overnight, and then freeze in ice cream machine, according to it's instructions (mine takes about 25 minutes). Put in a freezer-safe container and it will keep for days, or eat directly from the machine.
Source: very slightly modified from A Perfect Scoop by David Lebovitz
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In the summer I aim to make a different homemade ice cream (or other frozen treat) each week and report back here, good or bad! I call it "Ice Cream of the Week". You can follow the "ICOTW" tag to see them all chronologically or go to my "Recipes" page and scroll down to the "Ice Cream/Frozen Things" section for my favorites!
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