Plum Port Wine Sorbet (serves 6)
3/4 cup water
1/2 cup granulated sugar
1/2 lb ripe red plums, peeled, pitted, cut into chunks
1 cup raspberries
3/4 cup port wine
Mint sprigs and 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.