Pink Lady® and sparkling rosé sorbet

Not your average dessert. This grown-up treat is refreshing and light, perfect for summer.

Toss apple cubes in lemon juice and place in a freezer-safe bowl or resealable bag.
Freeze until rock hard, about 4 hours or overnight.
Make a simple syrup by combining apple juice, sugar and mint in a saucepot. Stir until sugar dissolves.
Set aside for 15 minutes to infuse and cool, then discard mint.
Place syrup, rosé sparkling wine, raspberries and apples in a blender and blitz to create a smoothie-like frozen texture. (You can choose to strain the mixture at this point.)
Pour mixture into a 2L plastic container.
Cover with clingfilm and freeze for 8-12 hours, or until firm and frozen.
Serve on cones or in bowls with fresh berries, apple slices and mint, if you like.

6 Pink Lady® apples, cored and cubed

Juice (60ml) of 1 lemon

1 cup (250ml) Pink Lady® apple juice

½ cup (100g) sugar

4 sprigs mint

2 cups (500ml) rosé sparkling wine

½ packet (100g) frozen raspberries

Sugar cones, apple slices, raspberries and mint, for serving (optional)

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