Raspberries sorbet with Neri Cabernet

Course: end of meal

Difficulty: easy

Serves: 4

Time: 25′ prep + 4 h freezing

150 g sugar
60 ml sparkling mineral water
40 ml Neri Cabernet grappa
150 ml Prosecco Duca Orso
2 tbsp lime juice
300 g raspberries
Mint leaves
Orange zest twist


Step 1

Melt down the sugar with 150 ml of water in a saucepan over low heat, stirring the mixture. Once melted, cook over medium heat for about 4 minutes. Allow the syrup to cool. In the meantime, combine the sparkling mineral water with the grappa, the Prosecco and one tablespoon of lime juice. Incorporate 1/3 of the syrup and pour it into a metal bowl. Place in the freezer for at least 4 hours. Stir with a fork every 30 minutes.

Step 2

Clean and blend the raspberries and then pass them through a sieve. Mix with the rest of the syrup and the lime juice, pour this mixture into a metal bowl and leave to freeze for about 4 hours. Stir again with a fork.

Step 3

Combine the sorbets in a bowl, stirring gently. Briefly return to the freezer. Create sorbet quenelles and serve with mint leaves and orange zest twist.

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