Red Wine-Raspberry Sorbet

Name: Red Wine-Raspberry Sorbet
Yield: Makes about 1 quart (1 liter)
Ingredients: 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

By David Lebovitz

December 19, 2010

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Red Wine-Raspberry SorbetCookbook cover image courtesy of Random House

If you don't believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good sorbet is proof positive that it can be true. This is my all-time favorite sorbet.

Cooks' Note

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

Recipe notes

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