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.
Cooks in: 10 minutes
Difficulty: Super easy
Pairs well with Survivor Cabernet Sauvignon.