Summertime bliss for lovers of good wine, Raspberry-Beujolais Sorbet is a frozen dessert that’s simply delightful. Sweet yet tangy, it has an enticing impact on the palate.
Raspberry-Beujolais Sorbet

Raspberry-Beaujolais Sorbet
Recipe type: Dessert
Cuisine: American
Serves: 6 (3 Cups)
  • 3 Cups fresh or frozen raspberries; thawed
  • 1/2 Cup water
  • 3/4 Cup sugar
  • 2 Tablespoons lemon juice
  • 1 Cup Beaujolais or other dry red wine
  • 1/4 Cup whipping cream
  • extra fresh berries for garnish
  1. Combine raspberries and water in container of a food processor or blender; process until smooth. Pour mixture through a wire-mesh strainer, pressing raspberries with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer.
  2. Return to blender; add sugar and remaining ingredients, and process 1 minute. Pour mixture into a 9" square pan; freeze until almost firm.
  3. Break mixture into chunks, and place in a large mixing bowl; beat at low speed with an electric mixer until smooth. Return to pan, and freeze until firm.
  4. Garnish each serving with a single fresh raspberry.

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