Makes 6-8 servings


2 cups (475 ml) dry Rosé wine
1 cup (200 g) granulated sugar
2 cups (300 g) fresh raspberries


Combine the rosé wine and sugar in a medium sauce pan. Cook over medium high heat, stirring continuously until sugar is dissolved. Cool for 10 minutes and add the fresh raspberries. Let the raspberries sit in the rose’ bath for another 10 minutes until completely cool.

Crush and mash the raspberries until the mixture resembles a jam, then strain the mixture into a 8” x 4” (20 cm x 10 cm) loaf pan using a fine mesh strainer. Chill the mixture thoroughly in the freezer for 5 hours or overnight.

If using an ice cream maker, freeze according to the manufacturer’s instructions.