Apple, Ginger & Rosella sorbet

Recipe courtesy of Watsons Bay Boutique Hotel

380ml rosé wine
120ml Apple, Ginger and Rosella Milla Cordial
2/3 cup caster sugar
3 cups raspberries, fresh or frozen

Combine the rose, cordial and sugar in a medium saucepan and bring to the boil. Remove from the heat, add the raspberries, stir then let cool to room temperature.

Puree mixture in a food processor or blender then press through a strainer to remove the seeds. Place in the fridge to chill completely then churn in an ice cream machine according to manufacturer’s instructions. The alcohol in this sorbet recipe will stop the mixture from freezing completely but after a little time in the freezer it will firm up nicely.

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