This was on the menu for the first private cooking classes I taught. Fruit sorbet is still one of the easiest and best desserts in my repertory. It’s refreshing and light, and it doesn’t make one feel quite as guilty as most cakes and cookies do. The lemon juice brightens up the flavor of the berries, and the wine lowers the freezing temperature of the mix, yielding a smooth sorbet as opposed to a hard fruit ice.