Beaujolais sorbet

A wonderful idea from Joe Wadsack for your leftover Beaujolais. A deliciously fruity sorbet perfect at the end of a dinner party
By Joe Wadsack
Beaujolais sorbet
  • Rating:
  • Serves: Makes 1 ice cream tub
  • Prep Time: 10 minutes plus 4-5 hrs freezing
  • Effort: easy

Ingredients

main

  • 750 ml Beaujolais red wine
  • 4 tsp caster sugar
  • juice of 1/2 lemons

Method

1. Pour the wine into an ice cream tub.

2. Add in the sugar, the lemon juice and stir well.

3. Place it in the freezer and leave for an hour before stirring again.

4. Keep on stirring every hour until it sets. This should take around 4-5 hours.

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