Red Wine-Raspberry Sorbet
['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.
For a lighter-tasting sorbet, use rosé in place of the red wine.
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