There's a strawberry-Merlot sorbet I buy sometimes -- yum.
We're in the midst of a bounty of red raspberries from the Puyallup Valley. I buy them from a family of farmers who sell out of the back of their car. They pick early in the morning and park off the side of the road about a mile from my house. They'll sell 'til the day's pickings are gone. Whenever anyone in the know sees them, they stop or do a U-turn to snag a half-flat for $7.50, because if you wait, there won't be any left. I admit, I've been eating a pint box almost every day since the 4th of July.
Occasionally I'll freeze them, but they're so much better fresh. I've also made raspberry vinegar -- none yet this year. My recipe is simple -- white vinegar poured into a bottle filled with washed raspberries.