The simple sugar syrup is made with prosecco, cooking off any freeze-inhibiting alcohol in the process, leaving only the flavour notes. The addition of egg white improves the texture, stabilising the sorbet and preventing large ice crystals forming. Traditionally an Italian meringue would have been churned into the sorbet, consider this a ‘cheats’ version that can be made without an ice cream machine.
Prosecco lends itself to many summer fruits allowing you to embrace the season’s bounty and capture the flavour of summer for a little longer (freeze fruit when the season is in full swing to use a little later). Plums, berries, peaches and nectarines are ideal. Additionally, you can create flavour layers using aromatics and whole spices in your sugar syrup – play with lemon myrtle, chilli, star anise, bay, cinnamon, black and pink peppercorns, rose, lavender and so on.
Achieving the right balance of sugar in your mix will define your sorbet, the decider between an icy sorbet and smooth perfectly balanced sorbet. Some use a refractometer to measure sugar, but if you don’t have one you can use the egg test. Wash a fresh egg with a little detergent (to make sure the shell is not carrying anything unwanted into your mix), rinse and dry. Submerge the egg in the sorbet mixture, the balance of sugar is believed to be ideal when the egg floats a little revealing a circle of egg about 18- 20mm wide above the mixture. If it sinks too much add a little more syrup, if it floats too high add a little more fruit.
- 1kg blood plums, peeled and prepped weight
- 250ml 170276 Bottega Vino Dei Poeti Prosecco Doc
- 1 cup caster sugar
- 30g organic rose petals
- 3 tsp cracked black pepper
- 2 tsp lemon juice
- 2 egg whites
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