White wine sorbet

Eat drink live has chosen sorbet for HHDD #13, this is my alcohol laden, adults only, entry.

I was inspired by Damien Pignolet's recipe for Bollinger Champagne sorbet, but too miserly to open a bottle of Bollinger (or any other Champagne) for what was essentially a midweek dessert. Instead, I used the remains of a very recently opened bottle of white wine.

Not many (if any) still white wines have the cut and zing of Champagne, so to liven things up I added some lemon juice.

If you wish to follow the original recipe replace the white wine and the lemon juice with a half bottle of Bollinger. . .

Ingredients:

• 200g sugar
• 375mls white wine
• juice of half a lemon
• 1 egg white - whip to a froth

How?

Place the sugar and 170mls of water in a pan and gently heat without boiling, stirring the sugar till dissolved. Now place this syrup into a bowl and add your wine and lemon juice before placing all of this into your freezer to chill. After some hours, the liquid will start to set, it is now time to churn in your whipped egg white. Continue to churn periodically over the next hour or so until the sorbet is able to maintain homogeneity. At this point leave for at least a few hours more prior to serving.

Note: alcohol freezes at -114 degrees Celsius, much much lower than water, which accounts for the slurry like appearance of my sorbet. (That's my excuse anyway. . . )

Image: White wine sorbet, complete with a 3 year old blur exiting stage right.