750 ml red wine fruity such as merlot, zinfandel, or beaujolais
200 g sugar
180 ml water
Equipment
bowl
sauce pan
sieve
spatula
ice cream machine
Directions
In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar.
Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
For a lighter-tasting sorbet, use rosé in place of the red wine.
You can use frozen raspberries in this recipe. There's no need to thaw the berries before adding them to the warm wine.
