Raspberry Zinfandel Sorbet

• Vegan
• Gluten free

• Produce

  • 3 cups Raspberries, frozen or fresh

• Baking & Spices

  • 1 cup Sugar

• Beer, Wine & Liquor

  • 1 bottle Red wine, fruity

• Liquids

  • 3/4 cup Water

Found on butterlustblog.com

Ingredients

• 1 cup sugar
• 3/4 cup water
• 1 bottle fruity red wine, such as Merlot, Zinfandel, or Beaujolais
• 3 cups raspberries (frozen or fresh)

Directions

• In a medium saucepan, bring the sugar, water, raspberries and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar.
• Remove from the heat, cover and let steep for 1 hour.
• To purée the berries and remove the seeds, pour the mixture into a food processor or blender and pulse until smooth. (I had to do this in 2 batches because of the size of my food processor.) Then, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl to strain our the seeds.
• Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturers instructions.