Sponsored: Raspberry rosé sorbert
Makes: 750-800ml
Prep time: 25 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Raspberry rosé sorbert
This grown-up sorbet is just the thing to serve on sunny summer days
Makes: 750-800ml
Prep time: 25 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500ml Mateus Rosé
- 150g granulated sugar
- 350g frozen raspberries
- 4 tbsp liquid glucose
- juice of 1 lemon
To serve
- Halved strawberries
- Fresh raspberries
- Mint sprigs, to garnish (optional)
- Chilled Mateus Rosé
Step by step
- Pour the Mateus Rosé into a saucepan, add the sugar and place on a medium heat. Stir until the sugar has dissolved then mix in the frozen raspberries and set aside for 2-3 minutes.
- Blend to a purée using a liquidiser or hand-held blender, then strain to remove the raspberry seeds. Whisk in the liquid glucose and the lemon juice, then pour into a clean roasting tin or baking dish. Cover and freeze for 2-3 hours.
- When the liquid is starting to get icy at the edges, remove from the freezer and whisk together to give a uniform texture. Freeze and whisk at least a couple more times, gradually reducing the freezing time between whisking. As the mixture freezes and gets more solid, you may find it easier to scrape the mixture into a food processor to blitz it. The repeated freezing and blending process is key to getting a smooth-textured sorbet with small ice crystals.
- When you have a sorbet, scrape into a lidded container. To serve, scoop into cocktail glasses. add the strawberries, raspberries and mint, if using, then pour over a splash of chilled Mateus Rosé.
