1 (10 oz.) box frozen raspberries
1/2 c. zinfandel wine (red preferred)
1/2 c. powdered sugar

Thaw raspberries; force through a sieve to remove seeds. Add powdered sugar and zinfandel and blend well. Stores in refrigerator for several weeks. Excellent over peach slices on ice cream. Pears or berries (fresh or frozen) are also good. (Recipe originated with Mirassou Vineyard's family.)