Cherry sorbet fizz

Method

1. Step 1

   Combine the pitted cherries, sugar, glucose syrup, cinnamon, star anise, vanilla and 11/2 cups (375ml) water in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10 mins or until the syrup thickens slightly. Set aside to cool completely.

2. Step 2

   Remove cinnamon and star anise and discard. Transfer cherry mixture to a blender and blend until smooth. Pour into a shallow metal container. Cover with foil. Place in the freezer for 4 hours or until almost set.

3. Step 3

   Use a large metal spoon to break up the sorbet. Quickly transfer to a food processor with the egg white. Process until very smooth and creamy. Return to the metal container. Cover with foil and freeze for 6 hours or until set.

4. Step 4

   Spoon the sorbet into serving glasses. Pour the wine or lemonade around the sorbet in the glasses. Top with the whole cherries and serve immediately.