Sorbete a la Rioja - Red Wine Sorbet

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