Categories: Desserts, Fruits, Sherbet, Wine 
      Yield: 6 servings 
  
      3 c  Frozen raspberries; thawed 
    1/2 c  Water 
    3/4 c  Sugar 
      2 tb Lemon juice 
      1 c  Beaujolias -OR- 
           - other dry red wine 
    1/4 c  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. Yields 3 cups.