Raspberry Cabernet Sorbet


500g raspberries (frozen)
1 cup natural full fat yoghurt
4 tablespoons sugar
150ml Survivor Cabernet Sauvignon


Place the raspberries, yogurt, sugar, and half the wine in a food processor.

Process until the mixture is puréed and creamy, stopping to scrape down the sides of the bowl as needed.

Add the rest of the wine a bit at a time so that the fruit does not break down completely.

Be careful not to over-process or the sorbet will liquefy.

Garnish with raspberries and serve immediately with a glass of the remaining Survivor Cabernet Sauvignon.

Serves: 4

Cooks in: 10 minutes

Difficulty: Super easy

Pairs well with Survivor Cabernet Sauvignon.

Survivor Cabernet Sauvignon


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