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1
You will need a 2 1/2 pint (1 1/2 litre) plastic freezer box.
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Begin by making a syrup.
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This you do by adding the sugar to 6 fl oz (175 ml) water, heating it in a saucepan to boiling point, stirring gently, then simmering for 15 minutes.
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Remove from the heat and allow to cool before pouring it into a bowl and chilling in the refrigerator.
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Now, using a potato peeler, remove three strips of zest (coloured part only) from the orange and one of the lemons, then cut these finely across to give hair-like shreds.
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Squeeze the juice from all the citrus fruit.
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Next heat the wine, spices, orange and lemon juices together with the zest in a saucepan (not aluminium), simmer gently for 5 minutes, then leave to cool.
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When cool add the port, pour this into a separate bowl and put it into the refrigerator to chill (I often do this overnight).
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When both liquids are completely chilled, add 8 fl oz (225 ml) of the syrup to the wine mixture, put it in an ice-cream maker and churn for 8 minutes.
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Meanwhile beat the egg white until foamy but not holding stiff peaks, then add that and continue to churn for about another 8 minutes (or according to the manufacturer's instructions).
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Then place the sorbet in a plastic freezer box in the freezer till needed.
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If you don't have an ice-cream machine put the wine and syrup mixture into a rectangular plastic box and freeze, covered, for up to 2-3 hours or until it reaches the stage of becoming thicker, icy and opaque.
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Add the beaten egg white at this stage (as above) and continue to freeze for a further 6-7 hours, stirring it at hourly intervals.
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The beauty of this sorbet is that you can serve it straight from the freezer as the alcohol gives it a nice soft consistency.
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Use within 1 month.
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Makes: 1 3/4 pints (or 3.25 cups) or 1 liter.
