a white bowl of raspberry sorbet and spoon in a white bowl on a wooden board with a metal pan filled with sorbet

Raspberry Rosé Sorbet

  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 4 1x
  • Category: Desserts
  • Method: No-churn
  • Cuisine: American


This super easy, no-churn Raspberry Rosé Sorbet is perfect for cooling off during these steamy summer days. It’s sweet, tart, and berry, berry delicious!



  • 2 cups rosé wine (I recommend Scout & Cellar 2019 Gallivant Rosé)
  • 2/3 cups white sugar (or natural sugar substitute like Swerve)
  • 3 cups fresh raspberries (some reserved for garnish)
  • Fresh mint leaves


  1. Using a high-powered food processor (like the Ninja® the Professional Plus Food Processor with Auto-IQ) add the rosé wine, sugar, and fresh raspberries. Pulse until very smooth.
  2. Pour the sorbet mixture into a 8.5″ x 4.5″ loaf pan, cover with plastic wrap, and place in the freezer overnight. 
  3. Use an ice cream scoop to scoop into dessert bowls, and top with a handful of fresh raspberries and mint leaves.



  • Any rosé wine will work in this recipe, but Scout & Cellar wines have no added sugars!
  • If you want this sorbet on the lighter side, use a natural sugar substitute. Make sure it’s 1:1.
  • I’ve added other berries to this sorbet recipe, like blueberries and blackberries! Yummy!
  • You can use high-powered blender if you don’t have a food processor.
  • I let this sorbet sit overnight in the freezer, but it will most likely be ready in 5 hours.
  • Dip the ice cream scoop in warm water to loosen the sorbet.

Keywords: rose wine sorbet, raspberry sorbet, raspberry rose recipe, wine sorbet recipe, no-churn raspberry rose