Red Wine & Plum Sorbet


Serves 4 – 6

2 cups Nederburg Merlot

2 cups Huletts white sugar

2 egg whites

8 plums pureed with ½ cup Nederburg Heritage Heroes The Brew Master

30 ml vodka

Juice of 1 lemon


In a pot over medium heat, combine wine and sugar then stir until dissolved.

Boil syrup for 10 minutes.

Whisk egg whites to soft peak, then slowly add the syrup while whisking. Beat until stiff and glossy.

Mix together plum puree, vodka and lemon juice.

Fold meringue into the plum mixture.

Pour into a glass pyrex dish with a lid and freeze for at least 3 hours.

Remove from the freezer 30 minutes before serving.