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.