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Ingredientes
- 3/4 c. sugar
- 1 x cinnamon stick
- 1 c. water - (scant)
- 1 c. red La Rioja
- 1 x orange zest grated
- 2 x egg whites Mint leaves to decorate
Direcciones
- Put the sugar in a saucepan with the cinnamon stick and a scant c. of water. Bring to a boil and simmer till the sugar has dissolved completely and the syrup is clear. Remove the cinnamon stick and let the syrup cold.
- Mix together the sugar syrup, red wine and orange zest.
- Beat the egg white till soft peaks form, and then fold into the red wine mix. Transfer the mix to a metal bowl and place in the freezer for 3 hrs. Break up the ice crystals occasionally by whisking with a balloon whisk.
- Before serving, the sorbet should be whisked again, then divided between chilled glasses. Decorate with mint leaves.
- Variation: The sorbet can also be served in tall glasses, that are then topped up with chilled Spanish sparkling wine (Cava).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 576 | |
| Calories from Fat 0 | 0% |
| Total Fat -0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium -11mg | 0% |
| Total Carbs 148.53g | 40% |
| Dietary Fiber -1.0g | -3% |
| Sugars 149.49g | 100% |
| Protein -0.14g | 0% |
