Sorbete de la Rioja (la Rioja Wine Sorbet) – a delicious recipe with sugar, cinnamon, water, red La, orange, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the sugar in a saucepan with the cinnamon stick and a scant cup of water.
2
Bring to a boil and simmer until the sugar has dissolved completely and the syrup is clear.
3
Remove the cinnamon stick and let the syrup cool.
4
Mix together the sugar syrup, red wine and orange zest.
5
Beat the egg white until soft peaks form, and then fold into the red wine mixture.
6
Transfer the mixture to a metal bowl and place in the freezer for 3 hours.
7
Break up the ice crystals occasionally by whisking with a balloon whisk.
8
Before serving, the sorbet should be whisked again, then divided between chilled glassed.
9
Decorate with mint leaves.
10
Variation: The sorbet can also be served in tall glasses, which are then topped up with chilled Spanish sparkling wine (Cava).
290
kcal
Calories
5
g
Fat
61
g
Carbs
8
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup sugar, 1 cinnamon stick, Scant cup water, 1 cup red La Rioja, and more.
Yes, Sorbete de la Rioja (la Rioja 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
