Making Rosé Sorbet

Yields: 6
Prep time: 0 hrs 10 mins
Total time: 1 hr 10 mins

Ingredients
2 c. rosé, divided
1 1/4 c. sugar
3 c. frozen raspberries
1/2 c. fresh raspberries
mint, for serving

Directions

1. 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.
2. In a blender, combine frozen raspberries and 1/2 cup rosé syrup and 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.
3. To make floats, scoop small portions into champagne flutes and top with more rosé. Add fresh raspberries and a sprig of mint to each glass.