Rosé Sorbet - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Miyashiro
Because you're classy.
Ingredients
- 2 c. rosé, divided
- 1 1/4 c. sugar
- 3 c. frozen raspberries
- 1/2 c. fresh raspberries
- mint, for serving
Instructions
- 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.
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