Recipe: Red Wine and Raspberry Sorbet (ice cream maker)

RED WINE AND RASPBERRY SORBET

1 cup sugar
3/4 cup water
3 cups red wine (a fruity Merlot, Zinfandel or Beaujolais)
3 cups (1 1/2 one-pint baskets) raspberries, fresh or frozen

In a nonreactive saucepan, bring the sugar, water and red wine to a boil. Boil 1 minute.

Remove the pan from the heat and add the raspberries. Cover and steep at least 1 hour.

Pass the mixture through a food mill fitted with a fine disk, or press it through a fine sieve with a rubber spatula.

Chill the mixture thoroughly, then churn in an ice cream freezer according to the manufacturer's instructions.

Makes 6 servings
Source: Room for Dessert by David Lebovitz