Instructions: Combine water and gelatin in saucepan. Stir over medium heat until gelatin is dissolved. Stir in wine and sugar until dissolved. Remove from heat; set aside. Puree raspberries, nectarines, lemon zest and juice in blender. Combine with wine syrup until blended. Turn into shallow pan and freeze until firm. Soften slightly, then beat smooth in mixer.

Refreeze and keep frozen until ready to serve.

This recipe yields about 7 1/2 cups of raspberry ice or about 15 half-cup servings.

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