Title: Plum port wine sorbet - gross
 Categories: Desserts, Fruit, Fatfree
      Yield: 6 Servings
 
    3/4 c  Water
    1/2 c  Granulated sugar
    1/2 lb Plums; ripe, red, peel, pit
           ; cut into chunks
      1 c  Raspberries
    3/4 c  Port wine
           Mint; for garnish
           Raspberries; for garnish
 
  In a small saucepan over high heat, bring water and sugar to a boil;
  cook until sugar is dissolved. Set aside.
  
  In a food processor or blender, puree plums, raspberried, port wine,
  and cooled sugar mixture until smooth. Pour into 8- by 8-inch baking
  dish. Freeze at least 8 hours or until firm.
  
  To serve, scoop sorbet into wine or champagne glasses. Garnish with
  mint sprigs and raspberries.