Serve this delicious, light refreshing dessert after dinner or lunch, with fresh blackberries or raspberries, and with an Italian Biscotti cookie for dipping.
In saucepan, add wine, water, sugar, cinnamon and cloves and bring to a boil. Remove from heat, cover and let steep for 1 hour.
To make sorbet, strain mixture through a fine sieve into a bowl. Pour mixture into an ice cream machine and freeze, depending on the type of machine used. Serve immediately in chilled glasses with fresh raspberries.