raspberry sorbet and Rosé sipper
Do you remember a world before Rosé? When drinking pink wine here in the United States automatically put you in a category closely associated with acid wash denim and skittles? When pink meant sugary sweet? And then suddenly Rosé was everywhere. Pretty people of all genders sipping proudly, taking sun dappled photos of the pink held proudly in slender, tan, and youthful hands.
While not as shocking as the great Chablis revelation of 199ahemcoughawhileago wherein I realized that I did indeed like both the chardonnay grape and the wine from the region called Chablis the sudden abundance of crisp dry Rosés did make barbecue season a little brighter. Insert a clever sentence about looking at the world through Rosé colored glasses here.
But some days are too hot for wine straight up and we have had a string of those here. When the temperature climbs above ninety I need something to slow me down, something to keep things cool so I’m not slurping my drink down in an effort to finish before the wine turns tepid.
So just when you thought I couldn’t possibly share another alcoholic float I give you this raspberry sorbet and Rosé sipper. It’s like starting with wine and ending with dessert. I used store-bought Talenti Sorbetto because sometimes making things from scratch is a pleasure and sometimes it just gets in the way of actually having what you want. Alternately plain old fresh frozen raspberries would work as well. Just nothing with cream (even I have my limits). The Rosé I leave up to you, my preference leans towards Provençal Rosés, I like the balance of clean flavors and fruit. But I am advocating adulteration so I judge not.
Raspberry sorbet and Rosé sipper
- 5 ounces Rosé
- 2-3 small scoops of Raspberry sorbet
- combine Rosé and sorbet in an 8 ounce wine glass.
- Garnish with fresh raspberries if desired.