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🍰 Lemon Sorbet with Berry Sauce

394 kcal · 30 min · 4 servings

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 honeydew melon (diced)
• 100 g raspberries
• mint leaves (for garnishing)
• 125 ml prosecco
• 2 untreated lemons
• 3 lemons
• 80 g sugar
• 80 ml white wine
• 1 egg white

Instructions

1. 1. Soak the gelatin in a bowl of cold water.
2. 2. Clean the untreated lemons under running hot water.
3. 3. Grate the fine zest of one lemon thinly.
4. 4. Put the lemon zest, sugar, and wine into a pot.
5. 5. Heat the mixture while stirring until it boils.
6. 6. Turn off the heat and let the mixture steep for 5 minutes.
7. 7. Strain the liquid through a fine sieve and let it cool down.
8. 8. Squeeze the juice from all the lemons.
9. 9. Mix the lemon juice thoroughly with the cooled wine mixture.
10. 10. Whisk the egg whites until they are half stiff.
11. 11. Gently fold the whipped egg whites into the lemon mixture.
12. 12. Pour the mixture into a shallow metal bowl.
13. 13. Let the bowl freeze in the freezer compartment for about 4 hours.
14. 14. Stir the mixture well regularly while it freezes.
15. 15. Bring 200 milliliters of water, sugar, a cinnamon stick, and a vanilla pod to a boil in a pot.
16. 16. Dissolve the squeezed gelatin in about 5 tablespoons of the hot syrup liquid.
17. 17. Stir the dissolved gelatin into the remaining syrup.
18. 18. Let the syrup cool down in the refrigerator for 1 hour.
19. 19. Wash the berries thoroughly.
20. 20. Dry the berries with a kitchen towel.
21. 21. Add the berries and the melon flesh to the cooled syrup.
22. 22. Slowly stir the Prosecco into the berry sauce.
23. 23. Place a scoop of the finished lemon sorbet into the bowl.
24. 24. Pour the berry sauce over the sorbet.
25. 25. Garnish the dish with fresh mint leaves.

Nutrition per serving

• kcal: 394
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 69 g