If you don't believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good sorbet is proof positive that it can be true. This is my all-time favorite sorbet.

Yield: Makes about 1 quart (1 liter)

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
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.

Variation:

For a lighter-tasting sorbet, use rosé in place of the red wine.

Source Information
Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.