Dinner Chef Roberto Hernandez wanted to share one of his sorbet recipes. This recipe has a light and refreshing taste that you can enjoy anytime.

1 1/4 cups sparkling wine
1/4 cup water
1/2 cup sugar
1/2 cup raspberries

Combine the wine, water, and sugar in a small sauce pan over medium heat. Bring the mixture to a boil. Add the raspberries, and remove from the heat and cover. Let stand for 10 minutes. Press the mixture through a mesh strainer with a rubber spatula. Discard the seeds. Refrigerate the mixture until cold, about 2 hours. Freeze in a ice cream maker according to the manufacturer’s instructions. Freeze in a covered container until firm, about 4 hours.