Red, red wine. Goes to my head. makes me forget... but you won't forget this fine recipe.
1. Boil the sugar, mint leaves and wine together for 2 mins until sugar is dissolved. Add to the raspberries and allow to sit for at least one hour stirring occasionally. Remove the mint and put the mixture through a food processor.
2. Freeze in an ice tray in the freezer for about 3 hours, stirring frequently until no more ice crystals form. Serve frozen mint leaves as a garnish. Melt some sugar in water, dip mint leaves in the syrup and freeze.
This recipe is from 'A Table In Tuscany' by Leslie Forbes, published by Penguin Books.
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