Raspberry Rosé Sorbet

• ½ cup [120 ml] hot water
• ¾ cup [150 g

Set a fine-mesh sieve over a medium bowl.

In a small saucepan over medium-low heat, simmer the water and sugar until the sugar has dissolved completely, about 3 minutes. Remove from the heat and let cool to room temperature, or refrigerate until you are ready to make your sorbet, up to 12 hours.

Once cooled, add the rosé.

Combine the rosé syrup and raspberries in a blend