Red Wine Sorbet

In a bordelaise cookbook, I read a description of a fruit soup made with cherries and a St.-Emilion wine, spiced with cinnamon and cloves. I thought it would be fun to adapt the recipe to make a true sorbet—not a slushy granita—with red wine and fresh fruit.

When fresh fruit is out of season, I have found better-quality frozen raspberries than cherries. (If you do use frozen cherries, add a little kirsch to bring up their flavor.) I add a little eau de framboise to frozen raspberrie