Raspberry Rosé Wine With Raspberry Ice Cubes Recipes

Steps:

• Combine raspberries, rose wine, ice cubes, and triple sec in a blender; blend until smooth.

Steps:

• Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours.
• Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.

Steps:

• Start by making the ice cubes- place a raspberry in each slot of an ice cube tray until you have 12.
• Cover with water and put in the freezer to set for around 2 hours.
• 20 minutes before the ice cubes are ready, put the cup of raspberries and the sugar in a bowl. Leave to stand for around 15 minutes, until softened.
• Mash the raspberries with the back of a spoon and strain through a fine sieve to remove the seeds and leave a smooth sauce.
• Add the raspberry sauce to the wine and mix.
• Put 2 or 3 raspberry ice cubes into each glass and pour the wine over.
• Serve immediately.

Steps:

• 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.