Instructions: There is a recipe for Plum Port Wine Sorbet in the Aug. 94 issue of Cosmopolitan. I havent tried it, but it sounds good!

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.

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