Punch Sorbet with Berries

Caramelize sugar in a saucepan until golden brown. Extinguish with orange juice, red wine and currant juice, boil to 1 l with the spices, stirring occasionally, and pour through a sieve.

Soak gelatin in cold water, squeeze it out and let it melt in the hot punch. Place the punch in iced water and cool. Then pour into the ice cream maker and freeze for about 20 minutes. Fill the sorbet into freezer tins and freeze*.

About 40 minutes before serving, remove from freezer and defrost at room temperature. 30 min. before serving, remove the berries from the freezer and stir them, unthawed, with the powdered sugar, lime zest and juice.

Immediately before serving, grind the sorbet briefly with a hand blender, cut into dumplings with a tablespoon and serve with the berry salad.

*Ingredient of the Christmas menu from cold sleep. Serve in cocktail bowls.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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