Title: Plum Port Wine Sorbet
Categories: Desserts, Fruit, Fatfree
Yield: 6 Servings

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini