Rose Sorbet

Wine Sorbet with Best’s Wines Great Western Rose

Ingredients

125 grams (4 oz) white sugar
1/4 cup of water
250 mls (1/2 pint) Best’s Great Western Rose
grated zest and strained juice lemon
strained juice of 1 orange (blood orange is a good match)
1 egg white

Method

Combine sugar and water and stir over medium heat until the sugar is dissolved.

Bring to the boil and simmer for a few minutes. Cool.

Add Rose wine with orange and lemon juices and zest to the syrup.

Add water to bring mixture volume up to 500 mls (1 pint)

Add egg white to wine, juice and syrup mixture, and beat lightly- just to combine.

Pour into freezer trays and freeze until half frozen.

Place sorbet into a chilled bowl and beat till thick and re freeze until firm.

Serve in chilled glassware with mint. This soft and delicate sorbet will not last long!