Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  water
  1                cup  sugar
  3               cups  zinfandel
  1 1/2          boxes  frozen raspberries

Preparation:

Put first three ingredients into saucepan. Bring to a boil and simmer for 30 minutes to reduce. Remove from heat and add raspberries. Remove mixture to a bowl and refrigerate overnight to macerate flavors. With sieve, strain out raspberries and put into food processor and puree. Strain puree through strainer to remove seeds. Using a wooden spoon to push, work the pulp through a strainer; add pulp back to Zinfandel juice mixture. Put into ice cream maker and prepare as ice cream, with rock salt and water.

Nutritional Information:

774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 23mg Sodium