Red Wine Sorbet

• 2 1/2 cups red wine light fruity, such as Beaujolais
• 1 1/4 cups granulated sugar
• 1 orange peel finely grated and orange juiced
• 1 lemon peel finely grated and lemon juiced
• 2 egg whites
• mint sprigs to garnish
• Amaretti Cookies
• raspberries
• blueberries

1. 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.
2. 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.
3. 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.)
4. 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.

red wine, sugar, orange, lemon, egg whites, mint sprigs, amaretti cookies, raspberries, blueberries

Taken from www.yummly.com/recipe/Red-Wine-Sorbet-1400828 (may not work)