Lemon Sorbet with Berry Soup

Name: Lemon Sorbet with Berry Soup
Prep time: 15 min
Cook time: 4 h
Total time: 5 h 20 min
Yield: 4
Cuisine: German
Ingredients: 2 sheets gelatin; 150 g sugar; 300 ml sweet wine; 100 g blueberries; 100 g Strawberries; 0.5 cinnamon stick; 0.5 Vanilla pod; 100 g diced cantaloupe; 100 g raspberries; Mint leaves (for garnish); 125 ml prosecco; 2 untreated lemons; 3 lemons; 80 g sugar; 80 ml white wine; 1 Egg white

Prep: 15min

| Servings: 4 | Cook: 4h

Lemon sorbet with berry soup is a recipe featuring fresh ingredients from the cold bowl category. Try this and other recipes from Spoonsparrow!

Ingredients

2 sheets gelatin
150 g sugar
300 ml sweet wine
100 g blueberries
100 g Strawberries
0.5 cinnamon stick
0.5 Vanilla pod
100 g diced cantaloupe
100 g raspberries
Mint leaves (for garnish)
125 ml prosecco
2 untreated lemons
3 lemons
80 g sugar
80 ml white wine
1 Egg white

Instructions

1.
Soak gelatin in cold water.
2.
In a pot bring 200 ml water with the sugar, cinnamon stick and vanilla pod to a boil.
3.
Dissolve gelatin in about 5 tbsp hot liquid, then stir into remaining liquid and chill for 1 hour in refrigerator. Wash berries, pat dry, add melon flesh to syrup and slowly fold in prosecco. Garnish with one sorbet scoop and mint leaves.
4.
Wash untreated lemons with hot water and thinly peel the zest.
5.
Bring lemon zest, sugar and wine in a pot to boil while stirring, then let simmer for 5 minutes on off heat. Cool and strain through sieve.
6.
Squeeze all lemons. Beat egg white halfway stiff.
7.
Add lemon juice to wine mixture and stir, fold in beaten egg white. Pour mixture into shallow metal bowl and freeze for about 4 hours, stirring vigorously every now and then. (Or finish in an ice cream maker)