Red Wine & Raspberry Sherbet - cooking recipe

Ingredients

1/2 pint raspberries
2 cups fruity red wine (red zinfandel or beaujolais)
3/4 cup sugar, plus
2 tablespoons sugar
2 1/2 cups water

Preparation

Bring the water, wine& sugar to a boil.
Llower heat& gently simmer until reduced to 3 cups, approx 20 minutes.
Transfer wine syrup to large bowl,stir in the raspberries.
Allow it to cool,then cover& macerate in the refrigerator for at least 3 hours or overnight.
Using a slotted spoon,transfer raspberries into a food processor& puree.
Strain the puree into the macerating liquid,stir to combine.
Pour into ice cream maker& freeze according to manufacturer's instructions.
Serve right away,or cover it tightly to store up to 3 days!