Pinot Raspberry Sorbet

  • 2 pints fresh raspberries
  • 1 1/2 cups sugar
  • 1 cup Pinot Noir wine
  • 2 cups water

Combine all ingredients in a saucepan over medium-high heat. Stirring occasionally to dissolve sugar, bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and force mixture through finest plate of a food mill (or a sieve). Chill for at least 4 hours and then freeze in an ice cream maker. Follow manufacturer’s instructions to finish. Makes 1 1/2 quarts. Garnish with fresh berries and mint.