Since it’s World Cup time again, the past month has been all about football! It’s always an exciting tournament, but even more so this year with Vancouver being one of the host cities. Between watch parties, soaking in the vibes at the FIFA Fan Festival, and checking out the other fan zones around town, it’s not hard to see why I haven’t been spending much time in the kitchen—or even doing much grocery shopping! It’s been all about simple appetizers, easy meals, and making the most of whatever ingredients I happened to have on hand.

Recently, I found myself with some leftover rosé, and, as luck would have it, plenty of frozen raspberries in the freezer. It was the perfect excuse to whip up this easy 3-ingredient No-Churn Raspberry Rosé Sherbet. And it turned out to be so good—exactly the dessert I didn’t know I needed!

Just like no-churn ice cream, this recipe uses sweetened condensed milk, so there’s no need for an ice cream maker. But instead of whipping cream, the base is made with raspberries blended with rosé, creating a fruity, wine-infused sherbet that’s bright, boozy and packed with fresh raspberry flavour.

We’ve had some seriously hot days, and this has been the perfect way to cool off. It’s icy and refreshing—just the kind of effortless summer dessert I’ve been craving.

If you’re looking for an easy, grown-up frozen treat to enjoy while watching the matches, this Raspberry Rosé Sherbet is just the thing!

And if you’re looking for more quick and simple delights to prep for the next game day, you might also want to try these other no-churn recipes: Dulce de Leche Ice Cream with Pecan Nougatine, Pandan Ice Cream with Salted Gula Melaka Caramel, Chocolate Peanut Butter Ice Cream with Toasted Almonds and Pumpkin Pie Ice Cream.

Did you make this recipe?

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NO-CHURN RASPBERRY ROSÉ SHERBET

Makes 1 litre (4 cups)

Ingredients:

500g frozen raspberries
250 ml rosé wine
125 ml sweetened condensed milk
handful of fresh raspberries (optional)
few sprigs of mint leaves for garnish (optional)

Method:

1. Place raspberries and rosé in a blender and process until smooth, then add condensed milk on high until combined.

2. Pour mixture into an airtight, freezer-safe container. Freeze for at least 8 hours.

3. Serve garnished with fresh raspberries and mint leaves, if desired.