Sorbete a la Rioja - Red Wine Sorbet

4-6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"This recipe uses raw egg whites and alcohol that doesn't burn off. This is like an adult slushy - you'll love it!"

Original recipe yields 4-6 servings
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Nutritional

  • Serving Size: 1 (204.7 g)
  • Calories 182.6
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 7.7 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 41.7 g
  • Protein - 0.4 g
  • Calcium - 45.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0 mg

Step 1

Place the sugar in a saucepan with the cinnamon stick and a scant cup of water. Bring to a boil and simmer until the sugar has dissolved completely and the syrup is clear. Remove the cinnamon stick, set aside and let the syrup cool to room temp.

Step 2

Combine the sugar syrup, red wine and orange zest.

Step 3

Beat the egg whites until soft peaks form. Gently fold into the red wine mixture. Transfer all to a metal bowl and place in the freezer for 3 hours. Break up the ice crystals by occasionally whisking with a balloon whisk, about once an hour. After 3 hours, let the mixture freeze to the desired consistency.

Step 4

Before serving, whisk once more, then divide between chilled glasses. Champagne coupes or martini glasses are wonderful for serving. Garnish with mint leaves and an orange twist, if desired.

Step 5

Right before

Tips & Variations


No special items needed.

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