Spiced Red Wine Sorbet
5,0 / 10
Place the sugar and water in a pan, bring to a boil and simmer for 15 minutes to make a syrup. Pour into a bowl and chill in the fridge.
Place the wine, orange and lemon zest and juice, cloves and cinnamon stick in a pan and simmer gently over a medium heat for 5 minutes. Pout the mixture into the bowl with the syrup and return it to the fridge.
When the liquid is well chilled, beat the egg white until it holds soft peaks and fold in the wine mixture. Pour into a shallow container and freeze for at least 6 hours, mashing with a fork every hour or so to break up the ice crystals. Alternatively, churn in an ice cream machine according to manufacturer's instructions.
Serve in tall glasses garnished with mint leaves.