Preparation:
Bring water, wine and sugar to a boil. Lower the heat and gently simmer until reduced to 3 c , about 20 minutes. Transfer the wine syrup to a large bowl and stir in the raspberries. Let cool, then cover and macerate in the refrigerator for at least 3 hours or overnight. Using slotted spoon, transfer the raspberries to a food processor and puree. Strain the puree into the macerating liquid and stir to combine. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve the sherbet at once or transfer to a chilled container, cover tightly and freeze for up to 3 day |
