Gamay Raspberry Sorbet with Very Berry Cupcakes

Heat sugar with wine just until sugar is dissolved. Chill completely.

Puree raspberries and strain to remove seeds. Stir in lemon juice and wine syrup.

Churn sorbet in ice cream maker until thick. Whisk egg white lightly and add to machine while churning. Continue until sorbet is consistently thick. Spoon into a container and freeze until ready to serve.

Preheat oven to 375 F and line a muffin tin with paper cups.

Sift pastry flour, baking powder and salt and set aside.

In another bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla.

Add dry ingredients to butter mixture, alternating with milk in 3 additions. Stir in berries that have been tossed with 1 tbsp flour (be sure to stir gently so as not to bruise berries).

Fill paper cups just over halfway and bake for 20 minutes. Allow to cool.

Beat butter until smooth. Add half of the icing sugar and beat until smooth. Stir in vanilla and raspberry juice. Beat in remaining icing sugar.

Adjust to spreading consistency, if necessary, by adding more icing sugar or raspberry juice as desired.

Frost cupcakes and top each with a few fresh berries. Serve with sorbet on the side.