Red Wine Sorbet - cooking recipe

Ingredients

2 1/2 cups light fruity red wine, such as Beaujolais
1 1/4 cups granulated sugar
1 None orange, peel finely grated and orange juiced
1 None lemon, peel finely grated and lemon juiced
2 None egg whites
None None Mint sprigs, to garnish
None None Blueberries, raspberries and amaretti cookies, to serve

Preparation

Gently heat 1 1/4 cups water, wine, sugar, and orange and lemon peels in a medium saucepan until the sugar has dissolved. Bring to a boil. Reduce heat to low; simmer for 5 mins. Cover; set aside to cool.
Add orange and lemon juices to syrup. Strain into a freezer-proof container. Cover and freeze for 2-3 hours until mostly frozen but still slushy in the middle.
Transfer to a food processor. Blend briefly to break up lumps. With processor running, pour egg whites slowly through feed tube. (The mixture will increase in volume and look paler.)
Return to freezer for at least 3 hours until firm, stirring halfway through. If frozen for longer, place in refrigerator for 15-20 mins before serving to soften slightly. Scoop into chilled bowls; decorate with mint. Serve with blueberries, raspberries and amaretti cookies.