2 1/4 Cups red burgundy wine
1 1/4 Cups water
2/3 Cup sugar
4 -3 Inch long cinnamon stick
Combine all ingredients in heavy medium saucepan. Stir over med. heat until sugar dissolves. increase heat and bring to boil. Remove from heat. Cover and let steep 45 minutes. Strain mixture through sieve into bowl. Cover and refrigerate until cold. Transfer Sorbet mixture to ice cream maker and process according to manufacture's instructions. Freeze Sorbet in covered container until firm about 30 minutes. Can be prepared 1 day ahead: keep frozen.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.