for 4 person

Sugar syrup

100 g	sugar
2 ½ dl	water
1	organic lemon, a little zest peeled with a peeler

Sorbet

2 ½ dl	red wine (e.g. Chianti)
2	fresh egg whites, beaten until stiff

To serve

1 dl	cream, beaten until light and frothy

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.

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