Instructions: In a nonreactive saucepan, bring the sugar, water and red wine to a boil. Boil 1 minute. Remove the pan from the heat and add the raspberries. Cover and steep at least 1 hour.

Pass the mixture through a food mill fitted with a fine disk, or press it through a fine sieve with a rubber spatula.

Chill the mixture thoroughly, then churn in an ice cream freezer according to the manufacturers instructions.

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