We all scream for this

Just got word of a potentially cool new product. Wine Cellar Sorbet comes in nine flavors, including Ruby Port and Mimosa.

Unfortuantely (I guess), it doesn"t come in any flavors in Minnesota. But it did remind me of one of my favoprite recipes, which is quite easy to prepare, and you don't even need an ice-cream maker. It's adapted from ont of my best recipe sources, "The Silver Palate Cookbook" series. (The adaptation, btw, is changing the varietal, from beaujolais to zinfandel.)

Raspberry-Beaujolais Sorbet
Yield: 6 servings

3 cup frozen raspberries, thawed
1/2 cup water
3/4 cup sugar
2 tbsp. lemon juice
1 cup zinfandel
1/4 cup 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. Serve with cookies or whatever.