This site is published by McNeil Nutritionals, a division of Johnson & Johnson Pacific Pty Ltd. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 14 May 2010.
© McNeil Nutritionals, Division of Johnson & Johnson Pacific Pty Ltd. 2006 – 2009.
This site is published by Johnson & Johnson Pacific Pty Ltd which is solely responsible for its contents.
Sparkling Wine Sorbet
Serves 8
Ingredients
3/4 cup SPLENDA® Granular
1 cup sparkling wine (alcohol free)
2 cups water
1 egg white
VERSION 1
Combine SPLENDA® Granular, sparkling wine, water and egg white. Place in an ice cream churn and churn until frozen. Transfer to a container and store in the freezer until required.
VERSION 2
STEP 1:
Alternatively, combine the ingredients and place in a shallow metal container. Freeze just until crystals appear throughout the sorbet (semi-frozen). Scoop sorbet into a food processor and process until crystals are broken down. Return sorbet to the metal container and refreeze until frozen, then process again.
STEP 2:
Return to the metal container and freeze until required.
STEP 3:
Serve sorbet in tall glasses.
Per Serve
| Protein | g | 0 |
| Fat | g | 0 |
| Carbohydrate | g | 3 |
| Energy | kj | 140 |
| Fibre | g | 0 |
RECIPE TIPS
- Any sparkling wine may be used, including alcoholic sparkilng wine.
- Lemon or orange juice could be used as a substitute for sparkling wine.
- When making sorbet without an ice-cream churn, the mixture must be beaten to reduce the size of the ice crystals - the more times the mixture is beaten, the smaller the ice crystals will be. If, after tasting the sorbet, you find that it is still icy, repeat the processing stage until the optimum result is achieved.
- Sorbet can remain in the freezer for up to 1 month, but should ideally be consumed within 2 weeks.
- It is recommended to leave the sorbet at room temperature for 5 minutes before serving.
