Publishing, New York, 1987]. The book is (c) 1987 by Ben Cohen, Jerry Greenfield, and Nancy J. Stevens. This recipe is reprinted without permission.

The combination of red wine and raspberries is so stupendous that we always drizzle a little extra wine on top of each scoop. A generous shot of Chianti over raspberry sorbet creates a truly synergistic effect.

1. Combine the raspberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.

2. When ready to freeze, add the red wine, corn syrup, and water and stir gently until blended.

3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.