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Ingredientes
- 225 gm Caster sugar
- 2 x Limes, grated rind & juice
- 8 x Fresh mint leaves
- 225 gm Fresh Boysenberries, plus extra to serve
- 300 ml Sweet white wine, eg Sauternes
- 2 med Egg whites
- 125 ml Boysenberry liqueur, to serve Lemon geranium leaves, to decorate
Direcciones
- 1. Place 115g of the caster sugar in a pan with 300ml water, the lime rind and juice and mint. Bring to the boil. Leave to cold, then throw away the mint.
- 2. Place the Boysenberries and wine in a food processor or possibly blender and process to a puree. Stir into the lime mix and place in a freezerproof container. Freeze till solid.
- 3. Remove the sorbet from the freezer and break up ice crystals with a fork. Whisk the egg whites together till stiff, then gradually whisk in the remaining sugar till thick and glossy. Fold into the sorbet and beat till well mixed. Serve immediately with extra Boysenberries and 1 Tbsp. Boysenberry liqueur over each serving. Decorate with geranium leaves.
- To freeze: freeze at the end of stage 2 for up to 3 months.
- NOTES : An Italian favourite - a mix of sorbet and soft meringue.
- Preparation: 15 min, plus overnight freezing
- Cooking: 5 min Serves
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 768g | |
| Calories 910 | |
| Calories from Fat 190 | 21% |
| Total Fat 21.13g | 26% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 145mg | 6% |
| Potassium 656mg | 19% |
| Total Carbs 97.67g | 26% |
| Dietary Fiber 9.0g | 30% |
| Sugars 30.24g | 20% |
| Protein 6.91g | 11% |
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