Recipe - Raspberry-Beaujolais Sorbet

3 cup Frozen raspberries; thawed
One half cup Water
Three fourths cup Sugar
2 tablespoon Lemon juice
1 cup Beaujolias OR
other dry red wine
One fourth cup Whipping cream

Combine raspberries and water in container of a food processor or blender;
process until smooth. Pour mixture through a wiremesh strainer, pressing
raspberries with back of spoon against the sides of the strainer to squeeze
out juice. Discard pulp and seeds remaining in strainer. Return to blender;
add sugar and remaining ingredients, and process 1 minute. Pour mixture
into a 9" square pan; freeze until almost firm. Break mixture into chunks,
and place in a large mixing bowl; beat at low speed with an electric mixer
until smooth. Return to pan, and freeze until firm. Yields 3 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini