Raspberry-Rose Sorbet

• 2 cups (500 ml) rose wine
• 2/3 cup (130 g) sugar
• 3 cups (340 g) raspberries, fresh or frozen

1. In a medium, nonreactive saucepan, bring the rose and sugar to a boil.
2. Remove from the heat, add the raspberries, and let cool to room temperature.
3. Pass the mixture through a food mill fitted with a fine disk, or puree in a blender or food processor and then press the puree through a strainer to remove the seeds.
4. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
5. To make Strawberry-Rose Sorbet, substitute 1 pound (450 g) fresh strawberries, rinsed, hulled, and sliced, for the raspberries.
6. Press the mixture through a strainer to remove the seeds.
7. Raspberry-Rose Sorbet is so perfect on its own that you should resist serving it with anything except a handful of luscious raspberries.

rosue wine, sugar, raspberries

Taken from www.epicurious.com/recipes/food/views/raspberry-rose-sorbet-379927 (may not work)