Raspberry rosé sorbet is a boozy summer treat. With pureed raspberries, your favorite rose wine, and a hint of citrus vodka this is the ultimate adult dessert this summer.

Happy first day of summer! I don’t know about you but I am super excited for the season of patio sitting and hazy sunsets. And frozen cocktails enjoyed while sitting on said patio watching said hazy sunsets.

There’s something about the slowness of those nights, sitting outside watching the day fade away and fireflies magically light up the twilight that makes life feel so very sweet.

Of course it feels sweeter with a treat. And oh boy do I have one for you today.

Raspberry rosé sorbet.

Oh yes.

Full disclosure: this might be the most basic girl summer cocktail treat ever. It’s pink and rose based. It’s sort of like in the fall when I wax poetic about all things pumpkin spice latte, leggings, and boots. But I am who I am. Might as well embrace it and use it to create things.

I don’t just love this sorbet because it’s pink, though in my world that’s certainly a bonus. I do have an obsession with pink cocktails. (See also Pomegranate Rose Spritzers, Christmas Cranberry Cocktails, Raspberry Champagne Spritzers… I have a problem.) This raspberry rose sorbet is a bit tart, a little sweet, and the perfect way to cool off after a hot day. Super refreshing.

How to Make Raspberry Rosé Sorbet

Making this raspberry rosé sorbet is super easy. You just need a blender and a small pot for the stove.

The stove thing surprised you, huh? You need to make a quick simple syrup on the stove top by heating equal parts water and sugar and stirring the mixture until the sugar dissolves. The whole thing only takes a couple minutes.

Once you have the simple syrup made, just combine frozen raspberries with the simple syrup, rose, and a couple tablespoons of vodka. Then blend until smooth.

You could strain the mixture for seeds if you want. If you choose to do that, just press it through a steel mesh strainer that you hold over a metal loaf pan.

You could also skip the straining like I did and pour it directly into a loaf pan. Then cover with foil and freeze for at least 4 hours or overnight.

Tips for Making Raspberry Rosé Sorbet

Don’t skip making the simple syrup. The mixture will be too tart without it. If you want a lower carb option, you could use Splenda or another sweetener.
Raspberries aren’t your favorite? No biggie. Substitute your favorite berries. This would be awesome with strawberries, blueberries, or blackberries or any combination of them.
You could use fresh raspberries in this if you want, but frozen work so well and are less expensive.
You could substitute raspberry liqueur or raspberry vodka for the citrus vodka if you prefer but I like the little extra pucker from the citrus.

Looking for other frozen cocktail recipes? Try these: