Drain raspberries into a saucepan. Set
fruit aside. Add sugar and water to raspberry syrup and bring to a
boil. Boil hard 10 minutes or until reduced to about half. Cool and
chill. Combine raspberries, cherries and watermelon, tossing lightly
with a fork. Spoon into 6 large sherbet glasses or goblets. Spoon
the sugar syrup over the fruit, dividing it evenly. Add wine to
nearly fill glasses. Serve immediately.