Add moscato wine to medium heavy bottomed saucepan. Reduce for about one hour over low heat until the wine has been reduced to about 1 cup. Remove from heat. Transfer reduction to a measuring cup and allow to cool completely. Add the raspberries and granulated sugar to a blender. Blend the mixture on high until combined. Strain and discard the seeds. Place the raspberry puree, wine, and gelatin in a medium saucepan. Bring to a boil over medium/high heat. Reduce the heat to low and simmer the mixture for no longer than five minutes. Any longer than that and the sugars will caramelize and muddy the wine and raspberry flavor. Remove from heat and allow to cool completely. Stir in the vanilla extract and heavy cream and pour into your ice cream maker. Freeze according to manufacturer’s instructions.  Transfer the ice cream to a freezer safe container with a tight-fitting lid and place in the freezer to solidify. Notes: Due to the alcohol content, and even with the gelatin, the sherbet may not freeze completely solid.