Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sugar syrup
Sorbet
To serve
How it's done
Sugar syrup
Place the sugar, water and lemon peel in a pan, bring to the boil. Reduce the heat, simmer for approx. 5 mins. (yields approx. 250 ml). Remove the pan from the heat, remove the lemon peel, leave to cool.
Sorbet
Pour the red wine and sugar syrup into a wide stainless steel bowl, stir. Using a rubber spatula, carefully fold in the beaten egg whites.
To freeze
Cover and freeze the wine mixture for approx. 5 hrs., stirring vigorously 4 times with a whisk. Beat the sorbet until smooth using the whisk on a mixer, cover and return to the freezer for approx. 30 mins.
To serve
Shape the sorbet into balls using an ice cream scoop, serve in glasses, top with cream.
| Tip: | Make the sorbet in an ice cream maker as per the instructions. |
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