Prep Time: 5 hours, 30 minutes
Total Time: 5 hours, 30 minutes
- 24 oz (710 ml)of light corn syrup
- 16 oz (473 ml)Rioja wine
- 1 tsp ground cinnamon
- 3 lemons
- 5 eggs whites *
- mint sprigs for garnish
This Rioja wine sorbet recipe makes 4-5 servings.
* We recommend that you use pasteurized eggs or pasteurized egg whites. The pasteurization process destroys bacteria that may be present, like salmonella. The pasteurization process heats the eggs quickly to destroy the bacteria, but does not cook them. You must still refrigerate any dish made with these eggs to prevent contamination. If pasteurized eggs or egg whites are not available in your area and you would like information on how to make "safe" egg whites, please see the link in Elsewhere on the Web.
Grate the peel of two of the lemons into a medium mixing bowl. Squeeze all three lemons into the same bowl.
Add the corn syrup and cinnamon to the juice and lemon gratings in the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
Strain the mixture through cheese cloth into a large mixing bowl. Add the Rioja wine and mix thoroughly.
In a very clean, mixing bowl, beat the egg whites until they form stiff, firm peaks. Fold egg whites into the wine mixture and freeze for 4 hours or more. Remove from freezer when firm and quickly “stir” the frozen mixture.
Scoop sorbet into individual dessert cups. Garnish with mint, if desired.
For a festive presentation that is perfect for the holidays or any celebration is to scoop the sorbet into tall champagne flutes. Then, top off each glass with some Spanish sparkling wine.