1. Combine raspberries, water, and sugar in a small saucepan and bring to a simmer over medium heat. Carefully transfer to a blender, add wine, and blend until smooth, about 30 seconds.

2. Pour mixture into an 8 inch baking pan and freeze until ice crystals begin to form around edges, about 1 hour. Remove from freezer and, using a fork, scrape icy parts into center. Return to freezer for 30 more minutes, then scrape again. Repeat twice more, or until mixture is completely frozen and has large flakes with the texture of fresh snow.

3. Cover and keep frozen until ready to serve. Garnish with fresh raspberries.

Source: Hannaford fresh Magazine, July - August, 2017