Currant Sorbet with Sparkling Wine

Blend the currants in a hand blender. Add wine and currant liqueur. Strain through a sieve. Whip the egg whites until stiff. Add sugar while continuing to beat. Stir in currant mixture. Place in the freezer for about four hours, whisking occasionally to make the sorbet creamy. Fill sorbet in portions into glasses and top up with sparkling wine.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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