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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
