Did y’all know it was #nationalroseday over the weekend?! To be honest, I didn’t know either until Geoff (aka #Instragramhusband of the year) told me..and then made them for me! He did it for the gram and I couldn’t be more proud. 😉 Today on LtL I’m sharing a delicious rosé sorbet recipe that y’all need in your cocktail arsenal.
These delicious little refreshing drinks are perfect for a summer day. Aside from the 2 hour freeze time, they were super easy to make and even easier going down. 🙂
2 c rosé, divided
1 1/4 c.sugar
3 c frozen raspberries
1/2 c fresh raspberries
mint, for serving
- In a small saucepan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature.
- In a blender combine frozen raspberries and 1/2 cup rose syrup. Process until smooth. Taste the mixture, adding more rose syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour.
- To make floats, scoop small portions into champagne flutes and top with more rose. Add fresh raspberries and a sprig of mint to each glass.
And there you have it! Just a few simple ingredients to quench your thirst on these hot summer days. You can find the original recipe HERE. Let me know what you think!
Lemons to Love,