Recipe courtesy of Pilar Sanchez
Show: Melting Pot
Level:
None

Ingredients

Directions

Put the sugar in a saucepan with the cinnamon stick and a scant cup of water. Bring to a boil and simmer until the sugar has dissolved completely and the syrup is clear. Remove the cinnamon stick and let the syrup cool. Mix together the sugar syrup, red wine and orange zest. Beat the egg white until soft peaks form, and then fold into the red wine mixture. Transfer the mixture to a metal bowl and place in the freezer for 3 hours. Break up the ice crystals occasionally by whisking with a balloon whisk. Before serving, the sorbet should be whisked again, then divided between chilled glassed. Decorate with mint leaves.

Variation: The sorbet can also be served in tall glasses, which are then topped up with chilled Spanish sparkling wine (Cava).

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of No Author

Raspberry Sorbet

Recipe courtesy of Paula Deen

Mussels in White Wine

Recipe courtesy of Ina Garten

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Frijoles de la Olla

Recipe courtesy of Janos Wilder

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking