Prosecco sorbet with raspberry pulp

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring 450 ml of water and sugar to a short boil while stirring. Leave to cool. Halve lemons, squeeze juice and measure 100 ml juice. Mix sugar water, prosecco and lemon juice and let cool down

2. 2

   Beat the egg whites in a bowl, then stir into the sorbet mixture. Freeze the sorbet mixture in the ice-cream maker until thick and creamy. Pour the sorbet into a bowl and place in the freezer for about 3 hours

3. 3

   Raspberries selected. Puree the raspberries and icing sugar, pass through a sieve. Use a large ice-cream scoop to cut out balls from the sorbet, arrange each ball in a chilled bowl and decorate with lemon balm and raspberry puree

4. 4

   waiting time approx. 4 hours