Red Wine Sorbet – a delicious recipe with red wine, sugar, orange, lemon, egg whites, mint sprigs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
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
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.
332
kcal
Calories
5
g
Fat
69
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups red wine light fruity, such as Beaujolais, 1 1/4 cups granulated sugar, 1 orange peel finely grated and orange juiced, 1 lemon peel finely grated and lemon juiced, and more.
Yes, Red Wine Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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