1    Envelope plain gelatin
1/2 c  Dry white wine
1/3 c  Sugar
4    Nectarines, cut into chunks
1    Box raspberries, or one
-10-oz frozen package,
-thawed
1 ts Lemon zest
1/4 c  Lemon juice

Nectarine-Raspberry Ice

Combine 1/2 c water and gelatin in saucepan. Stir over medium heat until
gelatin is dissolved. Stir in wine and sugar until dissolved. Remove from
heat; set aside. Puree raspberries, nectarines, lemon zest and juice in
blender. Combine with wine syrup until blended. Turn into shallow pan and
freeze until firm. Soften slightly, then beat smooth in mixer. Refreeze and
keep frozen until ready to serve. Makes 7 1/2 cups.