Updated Jul 4, 2019Chatelaine
1. Push raspberries through a sieve into a measuring cup, using the bottom of a ladle. It should measure 3/4 cup. Discard seeds.
2. Stir wine with raspberry purée, apple juice, and orange zest and juice in an 8 x 8-in. baking dish or resealable container. Cover and freeze until firm, about 6 hr, preferably overnight.
3. Scrape dish with a fork to form icy flakes. Scoop into cones, cups or bowls. Garnish with blackberries and raspberries. Keeps
well in freezer for 2 weeks.