Allyson Gofton's sweet wine and blueberry sorbet recipe

With the taste of juicy blueberries and sweet wine, this delicious sorbet recipe by Allyson Gofton is the perfect post-dinner treat!

• 15 minutes, chilling time: 4 hours, freezing time: overnight
• 6-8

Ingredients

• 500 grams blueberries
• ½ cup sweet white wine
• juice ½ lemon
• 2 egg whites
• 2 tablespoons sugar

Method:

1. Puree the blueberries with the wine and lemon juice and transfer to a saucepan. Simmer gently for 5 minutes before sieving, pressing all the juices from the fruit. Cool and chill for at least 4 hours - the puree must be ice-cold.
2. Beat the egg whites until snowy and gradually whisk in the sugar to achieve a soft mixture.
3. Fold in the puree and freeze in an ice-cream machine. Alternatively place into a stainless-steel or similar bowl and place in the freezer. Take out of the freezer about every 30 minutes when a layer of ice crystals forms on top of the puree and whisk forcefully with a balloon whisk until well mixed. Repeat this process (see freezing instructions below).
4. Remove the sorbet from the freezer just before serving lest it softens too quickly and melts. Serve in chilled glasses with additional fruit if wished and accompany with a crispy biscuit such as a "langues du chat" (cat's tongue) or biscotti.

How to freeze:

1. By machine: Have the mixture well-chilled and prepare the machine according to the instructions. The mixture to be frozen needs to go into an ice-cold machine so that it can freeze quickly for the end product to be really smooth. Churning is complete once the mixer blades stop stirring due to the firmness of the iced mixture. Transfer quickly to a lidded, ice-cold freezer-proof container. If you have made a large amount, consider freezing in two or three small containers.
2. By hand: Place chilled mixture into a shallow container to help the crystals form quickly on the surface. When a layer of ice crystals form on the surface, transfer to an electric mixer and beat well with the whisk attachment until the crystals are well mixed in. (Or use a balloon whisk and a well-chilled bowl and whisk vigorously by hand). Return to the freezer and repeat this process as often as it takes to get a smooth iced product. Recipes often state "every four hours" but this is a guide only as the more whisking and the faster the process, the smoother the ice cream or sorbet will be.