With the paperback version of pastry chef and food blogger David Lebovitz’s beloved Ready for Dessert out today, we thought we’d share a short and sweet little recipe: Red Wine-Raspberry Sorbet. Not only is the recipe economical, but it’s David’s all-time favorite sorbet!

Red Wine–Raspberry Sorbet

from Ready for Dessert by David Lebovitz (Ten Speed Press, September 2012)

Makes about 1 quart (1 liter )
1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as
Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries
In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer’s instructions.
Variation: For a lighter-tasting sorbet, use rosé in place of the red wine.
Ti p: You can use frozen raspberries in this recipe. There’s no need to thaw the berries before adding them to the warm wine.

For more recipes from Ready for Dessert, see this excerpt from the hardcover version of the book below. The updated version has the same wonderful recipes, but a lower price and more photos!
Recipes From Ready for Dessert by David Lebovitz