red wine sorbet with crushed strawberries

sorbetto al vino rosso con fragole

for 6

500 g strawberries, hulled

4 tablespoons caster sugar

sorbet

1 litre Valpolicella (red wine)

100 g caster sugar

10 whole white peppercorns

6 cloves

grated zest of 2 washed oranges, discarding any pith

Put the wine, sugar, white pepper, cloves and orange zest into a non-reactive saucepan and boil to reduce by half. Leave to cool, then strain carefully. Discard the bits and pieces. Put into the ice-cream machine and churn until frozen, or freeze in a suitable container until beginning to harden.

Roughly chop the strawberries and mix with the caster sugar. Place in individual bowls and cover with the sorbet. Serve immediately.