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6 cups raspberries3 cups fruity red wine, such as zinfandel1 cup plus 2 tablespoons sugar
2 cups raspberries1/3 cup sugar1 strip lemon zest3/4 cup blueberries3/4 cup fraises des bois (wild strawberries), optional1 tablespoon crème de cassis1 teaspoon freshly squeexed lemon juice
Place the raspberries in a large heatproof bowl. In a heavy-bottomed saucepan, combine the wine, sugar and 1/3 cup water over medium-high heat and bring to a boil., stirring to dissolve the sugar. As soon as the mixture boils, remove it from the heat and pour over the raspberries. Allow to steep for 30 minutes.
Meanwhile, make the compote.
After 30 minutes, transfer the sherbet mixture into a blender and process until smooth. Strain through a fine-mesh strainer into a bowl. Cover and refrigerate until chilled.
Transfer the chilled puree to an ice cream maker and freeze according to the manufacturer's directions. Store the finished sherbet in the freeezer until serving. For the best flavor, enjoy within 5 days.
To serve, scoop the sherbet into bowls and spoon the compote over the top.
In a food processor or blender, process 1 cup of the raspberrier until a smooth purée forms. Strain through a fine-mesh strainer into a small bowl and set aside.
In a heavy-bottomed medium saucepan, combine the sugar, lemon zest and 1/2 cup water over medium-high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and add the blueberries. Cook just until the blueberries begin to crack, about 1 minute. Add the fraises des bois, if using, and remove the pan from the heat. Remove and discard the lemon zest. Add the raspberry purée, crème de cassis and the remaining 1 cup of raspberries. Stir to combine. You should have about 2 cups of compote. Cover and regirgerate until serving.
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