2 cups rosé wine
2/3 cup sugar
3 cups raspberries, fresh or frozen
In a medium, nonreactive saucepan, bring the rosé and sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Pass the mixture through a food mill fitted with a find disk, or purée in a blender or food processor and then press the pureé through a strainer to remove the seeds.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Variation: To make Strawberry-Rosé Sorbet, substitute 1 pound fresh strawberries, rinsed, hulled, and sliced, for the raspberries. Press the mixture through a strainer to remove the seeds.