Ingredients

• 1½ cups water
• ½ cup caster sugar
• 2 strips finely pared orange rind
• 1 handful fresh spearmint leaves
• 1-2 tablespoons fresh spearmint leaves, extra
• 1 teaspoon caster sugar
• ½ cup riesling
• 1 egg white

Method

1. Combine the water and ½ cup caster sugar in a saucepan. Heat gently to dissolve. Bring to the boil, then remove from the heat. Add the orange rind and first measure of spearmint. Cover and leave for 40-50 minutes or until cool. Strain the syrup into a bowl.
2. Finely chop the second measure of spearmint leaves with the teaspoon of caster sugar (this prevents the mint turning black). Stir the chopped mint and wine into the syrup. Cover and freeze until slushy.
3. Beat the egg white in a grease-free bowl until stiff but not dry. Beat the slushy sorbet until smooth, then carefully fold in the egg white, cover and refreeze. Serve with slices of fresh fruit for a really refreshing dessert.

Cooks Tips

- Spearmint will keep well in a jug of regularly changed water in the refrigerator. Note that dried mint is invariably spearmint and it will keep well in an airtight container.