Preparation:
Put first three ingredients into saucepan. Bring to a boil and simmer for 30 minutes to reduce. Remove from heat and add raspberries. Remove mixture to a bowl and refrigerate overnight to macerate flavors. With sieve, strain out raspberries and put into food processor and puree. Strain puree through strainer to remove seeds. Using a wooden spoon to push, work the pulp through a strainer; add pulp back to Zinfandel juice mixture. Put into ice cream maker and prepare as ice cream, with rock salt and water. |
