3 c  Frozen raspberries; thawed
1/2 c  Water
3/4 c  Sugar
2 tb Lemon juice
1 c  Beaujolias -OR-
- other dry red wine
1/4 c  Whipping cream

Combine raspberries and water in container of a food processor or blender;
process until smooth. Pour mixture through a wire-mesh strainer, pressing
raspberries with back of spoon against the sides of the strainer to squeeze
out juice. Discard pulp and seeds remaining in strainer. Return to blender;
add sugar and remaining ingredients, and process 1 minute. Pour mixture
into a 9″ square pan; freeze until almost firm. Break mixture into chunks,
and place in a large mixing bowl; beat at low speed with an electric mixer
until smooth. Return to pan, and freeze until firm. Yields 3 cups.