Preparation time: About 15 min. Ingredients (about 20 scoops of sorbet) 500 ml rosé wine 130 g sugar 340 g raspberries Preparation: Wash the raspberries and dry them lightly. Bring the rosé wine and the sugar to a boil into a medium-sized saucepan. Remove the saucepan from the heat, add the raspberries and let cool to room temperature. Now purée the mixture and pass through a sieve. Put the mixture in an ice cream maker and freeze to the desired consistency. Tip: If you don’t like raspberries, you can replace them e.g. with strawberries or other fruits. Our Recommendations Ice-Cream Maker IC 150 >>> Recipe from Fräulein Zebra.