RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE

Directions

1. To make the sherbet, bring the Zinfandel, sugar, and water to a boil over high heat. As soon as it comes to a boil, pour it over the 6 cups raspberries. Let steep for 30 minutes.
2. In the meantime, to make the compote, puree 1 cup of the raspberries in a food processor or blender to obtain a smooth puree. Strain through a fine mesh strainer into a clean bowl and reserve. Place the water, sugar, and lemon peel in a medium-size pan over medium-high heat and bring to a boil. Decrease the heat to medium and add the blueberries. Cook until the blueberries just begin to crack, about 1 minute. Add the fraises des bois. Remove the lemon peel and discard. Stir in the raspberry puree, crème de cassis, and remaining 1 cup raspberries. You should have 2 cups of compote.
3. Finish the sherbet by pureeing the raspberry-Zinfandel mixture in a blender and straining through a fine mesh strainer. Refrigerate the mixture until well chilled. Freeze according to the instructions for your ice cream maker.
4. To serve, place the compote in a saucepan over medium heat and warm for about 1 minute. Scoop the sherbet into bowls and spoon the warm compote over the top. Serve immediately.