You make a strawberry puree and freeze half for sherbet, then add cream to the other half and freeze it for ice cream.

STRAWBERRY SUNDAE WITH STRAWBERRY-WINE SYRUP

3/4 cup plus 1/3 cup sugar
1 cinnamon stick (3/4 inch long)
1 whole clove
2 peppercorns, cracked
1/4 teaspoon ground nutmeg
1/4 cup water
1 3/4 cups Beaujolais wine
2 cups sliced hulled strawberries (1/4-inch thich) plus 1 quart whole hulled strawberries
2 Tablespoons lemon juice
1/4 cup light corn syrup
3/4 cup whipping cream
Plain crisp cookies, optional

To make syrup, in a 10- to 12-inch frying pan over medium-high heat, stir 3/4 cup sugar, cinnamon, clove, peppercorns, nutmeg and water often until sugar is deep amber and just begins to smoke, 6 to 8 minutes. Remove from heat.

Protecting hands, stir in wine. Boil over high heat, stirring often, until sugar remelts and volume is reduced to 1 cup, 6 to 8 minutes.

Add sliced strawberries. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 1 1/4 cups., 6 to 8 minutes. Remove cinnamon and clove.

Use warm, or chill airtight up to 2 days, then reheat until warm.

In a food processor or blender, whirl the whole strawberries, remaining 1/3 cup sugar, lemon juice and corn syrup into a smooth puree.

For sherbet:
Freeze half of puree in an ice cream maker as manufacturer directs. Transfer to an airtight container and freeze until firm, 1 hour or up to 1 week.

For ice cream:
Add cream to remaining puree and freeze as manufacturer directs. Freeze airtight as for sherbet.

To serve:
Place scoops of sherbet and ice cream into 4 to 6 large wineglasses. Spoon wine syrup on top. Offer with cookies, if desired.

Servings: 4 to 6