Sorbete de Vino Rioja (Rioja Wine Sorbet)

Lisa & Tony Sierra adapted by Michael McCabe

Notes:

Rioja is a wine, with Denominación de Origen Calificada (D.O.C.a Qualified designation of origin), from a region named after the Rio Oja in Spain, a tributary of the Ebro. Rioja is made from grapes grown in the autonomous communities of La Rioja and Navarre and the Basque province of Álava. La Rioja is further subdivided into three zones: Rioja Alavesa, Rioja Alta and Rioja Baja. Many wines have traditionally blended fruit from all three regions though there is a slow growth in single zone wines.

Rioja wine sorbet is a cool and refreshing dessert for a warm summer evening, but it’s also a very colorful and festive dessert for a winter or holiday gathering. Even though it is easy to make, you must allow enough time for the marinating and freezing processes.

I recommend that you use pasteurized eggs or pasteurized egg whites. The pasteurization process destroys bacteria that may be present, like salmonella by heating the eggs quickly to destroy the bacteria, but does not cook them.

Serving Suggestion: For a festive presentation that is perfect for the holidays or any celebration is to scoop the sorbet into tall champagne flutes. Then, top off each glass with some Spanish sparkling wine.

Cuisine: Spanish

Categories: Alcoholic, Dairy, Sorbet

Source: spanishfood.about.com, 2007

Copyright: 2008

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Software

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3 lemons

3 cups light corn syrup

1 teaspoon ground cinnamon

2 cups rioja wine

5 egg whites (use packaged pasteurized egg whites)

"garnish" mint sprigs

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Hardware

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microplaner

medium mixing bowl

plastic wrap

strainer/cheese cloth

large mixing bowl

whisk

clean mixing bowl for whipping egg whites

hand mixer

ice cream scoop

dessert cups

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Using a microplaner rate the peel of two of the lemons into a medium mixing bowl. Squeeze all three lemons into the same bowl.

Add the corn syrup and cinnamon to the juice and lemon gratings in the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.

Strain the mixture through cheese cloth into a large mixing bowl. Add the Rioja wine and whisk thoroughly.

In a very clean, mixing bowl, using a hand mixer, beat the egg whites until they form stiff, firm peaks. Fold egg whites into the wine mixture and freeze for 4 hours or more. Remove from freezer when firm and quickly “stir” the frozen mixture.

Scoop sorbet into individual dessert cups. Garnish with mint.

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