This dessert is so light and easy. Perfect for a summer’s evening and after a big meal. Enjoy!
2-3 pints fresh raspberries
1 ½ cups sugar
2 cups Pinot Noir wine (I have also used Nero d’Avola )
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. Makes 1 ½ quarts. Garnish with fresh berries and mint.