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Ingredients
- 225g/8oz strawberries
- 225g/8oz redcurrants
- 100g/4oz caster sugar
- 150ml/5fl oz sparkling white wine
- 2 egg whites
Instructions
- Hull the strawberries and remove the stalks from the redcurrants, then put
all the berries in a saucepan with 2 tablespoons water. Cook for about
10 minutes until soft. Press the berries through a sieve to form a purée. - Dissolve the sugar in 150ml/5fl oz water over a low heat, and boil
gently for 10 minutes. Leave to cool for 1 hour. - Stir the wine and fruit purée into the cooled syrup. Pour into a shallow
freezer container, and freeze for 3 hours. - Transfer the frozen mixture to a chilled basin, and break up with a fork.
Whisk the egg whites until stiff and fold into the mixture. Return to the
freezer for 3 hours. Transfer to the refrigerator 30 minutes before serving
to soften slightly
