Title: Raspberry-beaujolais sorbet
 Categories: Desserts, Fruits, Sherbet, Wine
      Yield: 6 Servings
 
      3 c  Frozen raspberries; thawed
    1/2 c  Water
    3/4 c  Sugar
      2 tb Lemon juice
      1 c  Beaujolias -OR-
           - other dry red wine
    1/4 c  Whipping cream
 
  Combine raspberries and water in container of a food processor or
  blender; process until smooth. Pour mixture through a wire-mesh
  strainer, pressing raspberries with back of spoon against the sides
  of the strainer to squeeze out juice. Discard pulp and seeds
  remaining in strainer. Return to blender; add sugar and remaining
  ingredients, and process 1 minute. Pour mixture into a 9" square pan;
  freeze until almost firm. Break mixture into chunks, and place in a
  large mixing bowl; beat at low speed with an electric mixer until
  smooth. Return to pan, and freeze until firm. Yields 3 cups.