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. Let cool off.

2. 2

   Squeeze the lemons and measure 100 ml juice. Mix sugar syrup, prosecco and lemon juice in a bowl. Place in the freezer. Freeze for at least 2 hours.

3. 3

   Beat egg whites until stiff. Stir the frozen mixture vigorously. Fold in the beaten egg white. Let everything freeze for another 3 hours, stirring every 30 minutes.

4. 4

   Select the raspberries, puree them with icing sugar and pass them through a sieve. Cut out balls from half of the sorbet and arrange in four pre-cooled bowls. Refreeze the rest of the sorbet. Decorate with raspberry puree, lemon balm and biscuits.