Instructions: For Grapefruit Sorbet:
Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.

For Cranberry Sorbet:
Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.

For Pear Sorbet:
Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes.

Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.

Process each mixture separately in ice cream maker according to manufacturers instructions. Freeze in covered containers. (Can be made 1 week ahead.)

Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.

Serves 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.