Red Wine Sorbet Recipe

A day or 2 in advance, combine the sugar and 1⅔ cups water in a medium saucepan. Cook, stirring, over moderate heat until the syrup is clear and the sugar is dissolved. Boil undisturbed for 5 minutes. Remove from the heat and let cool completely. Meanwhile, in a nonreactive saucepan, simmer the wine with the raspberries, cinnamon stick, and clove for 15 minutes. Remove from the heat and let cool completely. Combine sugar syrup, spiced wine, vanilla, orange juice, and lemon juice in a glass or stainless steel bowl. Cover and refrigerate for 1 to 2 days to ripen. Early the day of serving, strain the liquid; discard spices and raspberry seeds. You should have about 1 quart liquid. Pour into an ice-cream maker and freeze according to the manufacturer's instructions, adding the eau-de-vie just before the sorbet hardens completely. Pack into a covered container and freeze until ready to serve. This is best if served the same day. If the sorbet crystallizes, dump it into the work bowl of a food processor and process 5 seconds. The sorbet will only be better and lighter for this last-minute truc.