A refreshing frozen dessert made from white wine and summer fruit. Ideal for entertaining as it can be made up to a month in advance
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Adding egg white to a sorbet gives it a light creaminess and smoother texture. You can buy pasteurised egg white from Two Chicks available in supermarkets if you prefer not to use normal raw egg. If you have an ice cream machine, churn the sorbet until thick and smooth, transfer to the container as recipe and freeze until solid.