Rosso con Profumo di Lampone

Red wine sorbet with raspberries

Like so many other excellent ideas, the making of fresh fruit sorbets was invented in Tuscany, taken to France in the sixteenth century and made famous there. However, it still remains a very Italian skill. At Sergio’s a light sorbet like this one is often served between courses to provide a refreshing pause, particularly between dishes of fish and meat.


  • 1 pint/Β½ ltr young red wine, preferably fizzy
  • 7 oz/200 g fresh raspberries, slightly crushed
  • 5 oz/150 g sugar
  • 5-6 fresh mint leaves (and more for garnish)


Boil the sugar, mint leaves and wine together for 2 minutes or until the sugar is dissolved. Add to the raspberries and allow to sit for at least 1 hour, stirring occasionally. Remove the mint and put the mixture through a food processor. Freeze in an ice tray in the freezer (normal ice-making setting) for about 3 hours, stirring frequently until no more ice crystals form. Serve with more mint leaves (dipped in sugar & water, then frozen) as a garnish.

A variation on this basic red wine sorbet is to add the finely grated peel (using only the outside skin, not the white pith) of Β½ an orange or Β½ a lemon just before freezing. Or, for a more delicately coloured sorbet, use one of the new pale Tuscan roses or spumante-style sparkling wines instead of the red wine suggested, and white seedless grapes instead of the raspberries.