Red Wine Sorbet

1. 1

   Gently heat 1 1/4 cups water, wine, sugar, and orange and lemon peels in a medium saucepan until the sugar has dissolved. Bring to a boil. Reduce heat to low; simmer for 5 mins. Cover; set aside to cool.

2. 2

   Add orange and lemon juices to syrup. Strain into a freezer-proof container. Cover and freeze for 2-3 hours until mostly frozen but still slushy in the middle.

3. 3

   Transfer to a food processor. Blend briefly to break up lumps. With processor running, pour egg whites slowly through feed tube. (The mixture will increase in volume and look paler.)

4. 4

   Return to freezer for at least 3 hours until firm, stirring halfway through. If frozen for longer, place in refrigerator for 15-20 mins before serving to soften slightly. Scoop into chilled bowls; decorate with mint. Serve with blueberries, raspberries and amaretti cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.