Sorbete De La Rioja La Rioja Wine Sorbet Recipes

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BASIC WINE SORBET

Provided by Food Network

Categories     dessert

Time 33m

Yield 4 servings

Number Of Ingredients 3



Basic Wine Sorbet image

Steps:

  • Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

6 ounces water
4 ounces sugar
10 to 12 ounces wine

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  • In a small saucepan, combine sugar, water, and cinnamon stick. Bring to a boil, then simmer until the sugar has completely dissolved into a clear syrup. Remove from heat and discard the cinnamon stick. Allow to cool.
  • In a clean bowl, beat the egg whites until soft peaks form. Gently fold into the red wine. Cover and place in the freezer. Whisk the mixture about every hour for three hours to break up the ice crystals and keep the mixture fully combined. Allow to continue to freeze until desired texture.
  • Before serving, whisk one more time. Serve in chilled glasses immediately garnished with mint leaves.
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  • 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.
  • 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.


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