- 3/4 cup (150 g) sugar
- 3/4 cup (180 ml) water
- 1 bottle (750 ml) fruity red wine, Fontana Dolce Reserve
- 3 cups (15 ounces/400 g) raspberries
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 Fontana rosé in place of the Dolce.
tip:You can use frozen raspberries in this recipe. There’s no need to thaw the berries before adding them to the warm wine.