Chelsea Trusted 135 Years SPOT

Raspberry and Red Wine Sorbet

By Chelsea Sugar
Raspberry and Red Wine Sorbet
6 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time
  • Serves

    500g packet frozen raspberries
    3 cups red wine
    3 cups water
    3 cups Chelsea White Sugar
    2 cinnamon sticks
    4 cloves
    grated rind & juice of 2 oranges
    2 egg whites


    Reserve a few raspberries for a garnish. Place the remainder of the frozen (no need to thaw) raspberries in a large saucepan with all the other ingredients, except the egg whites. While stirring, bring the saucepan to the boil then reduce heat to a simmer and cook on simmer for 15 minutes, stirring occasionally. Cool mixture then remove the cinnamon sticks and cloves. Churn in an ice cream machine, or if you are without an ice cream machine, freeze until almost solid then place mixture in a food processor and whiz before freezing again.

    Beat the egg whites until stiff and add to the churned, almost frozen mixture in the ice cream machine or whisk into the freezer mixture, just before it freezes solid. This sorbet will set quite hard in the freezer and can be frozen for up to 2 weeks. Rest at room temperature for 10 minutes before serving. Garnish with a few reserved berries.

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