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Red wine & raspberry sorbet

This is one of the most delicious sorbets you can make. Use a beautiful fruity red wine that you enjoy for this frozen treat. Luscious raspberries add a wonderful brightness to the sorbet, reminiscence of Sangria!

Reprinted with permission from Ready for Dessert by David Lebovitz (Ten Speed Press, 2010). [Compare Prices]


  • 1 cup (200 g) sugar
  • 3/4 cup (180 ml) water
  • 1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
  • 3 cups (15 ounces/400 g) raspberries
Prep Time: 120 minutes
Cook Time: 5 minutes
Total Time: 125 minutes
Yield: About 1 quart.


  • In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar.
  • Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
  • To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl.
  • Cover and refrigerate until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer’s instructions.
  • Variation: For a lighter-tasting sorbet, use rosé in place of the red wine.
  • Note: You can use frozen raspberries in this recipe. There’s no need to thaw the berries before adding them to the warm wine.
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By Brett Moore

Gourmet Food Expert

****Grabbed from: