Sorbete a la Rioja - Red Wine Sorbet
"This recipe uses raw egg whites and alcohol that doesn't burn off. This is like an adult slushy - you'll love it!"
Ingredients
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 by Step Method
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
No special items needed.