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“A nice summer dish, looks good served in a champagne flute. If you like a sweeter flavor, you can use one of the fruity white wines. The prep time is just freezing.”
5hrs 15mins

Ingredients Nutrition


  1. In a small saucepan add wine, water, and sugar and bring to a boil dissolving the sugar.
  2. Cover pan and allow to boil for 1 minute.
  3. Remove cover, and adjust heat to low to simmer 10 minutes.
  4. Remove pan from heat and refrigerate 1 hour or until mixture is completely cooled.
  5. Remove pan from refrigerator and mix in lemon juice.
  6. Pour into cake pan and freeze for 1 hour.
  7. Quickly stir mixture with a fork to break up ice crystals.
  8. Freeze an additional hour until firm, but not solid.
  9. While waiting, place a glass bowl in freezer to chill.
  10. Use blender to mix egg whites until stiff peaks form.
  11. Place ice mixture in chilled bowl and whisk until smooth, then fold in egg whites and mix well.
  12. Spread mixture back in cake pan and freeze another 30 minutes, then mix with fork; Cover pan with foil and freeze at least 3 hours until firm.
  13. With an ice cream scoop, scoop out ice and place in chilled glass dishes and place fresh berries on top.

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