This recipe was a part of my #RoséAllDay Challenge!
Rosé Sorbet (Yield approx. 3 cups)
- 1 cup rosé wine
- 2 cups frozen berries (I used blackberries, raspberries and strawberries)
- 1/2 - 1 cup white sugar
1) In a blender on high speed, blend together your rosé and your berries until smooth.
2) Add 1/2 cup of white sugar to the mixture and blend again, transfer to a bowl to perform the EGG TEST to see if your sorbet mixture is right (yes it really works!)
3) Add more sugar/blended fruit/wine until the egg test is successful. Freeze your sorbet for approximately 24 hours, stirring occasionally, before serving!