Lemon sorbet with white wine

Ingredients for 4 servings:

• 150 ml lemon juice, freshly squeezed, filtered through a fine sieve
• 125 g sugar
• 125 ml water
• 125 ml dry white wine
• 1 egg white, lightly beaten with a mixer
• ½ lemon(s), organic, peeled thinly with a vegetable peeler

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 20 minutes

Basic recipe with ice cream maker based on lemon sorbet

Boil the sugar and water for 5 minutes until a syrup forms, called simple syrup. Bring the white wine and lemon zest to a boil and let it simmer for 10 minutes, just below boiling point. Remove the lemon zest and add the wine to the simple syrup. Mix everything well with the lemon juice, then let the mixture cool. Now fold in the beaten egg whites and use an ice cream maker to make sorbet from the mixture. Chill the sorbet in the freezer for another 2-3 hours, then serve. Sorbets do not require any milk, cream, or egg yolk. A sorbet is basically always made with simple syrup, mixed with white wine, sparkling wine, or even spirits if desired, but with less liquid, of course, and beaten egg whites as a binding agent. The alcohol can, of course, be omitted for certain types of fruit, depending on your taste.