Plum Port Wine Sorbet

3/4 c Water
1/2 c Granulated sugar
1/2 lb Plums; ripe, red, peel, pit cut into chunks
1 c Raspberries
3/4 c Port wine
Mint; for garnish
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.

Plum Port Wine Sorbet printer friendly version located here. (Just the recipe. Nothing else.)
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