Print
Email
Add a photoServings: 1
Ingredients
- 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
Directions
- 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).
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
