Bring 100 g sugar and 100 ml water to the boil, simmer for about 5 minutes until bubbly. Remove from the stove. Boil up wine with 1⁄8 l sugar syrup, remove from the stove. Stir in woodruff syrup and lemon juice. Let it cool down.
Beat the egg white until stiff and fold into the mixture. Pour everything into a flat bowl and freeze for about 5 hours. Stir about every 30 minutes to create as fine ice crystals as possible.
In the meantime wash and clean the strawberries. Cut the fruits into pieces and marinate with 1 tablespoon of sugar. Shape the sorbet into balls and serve with the strawberries.
Serve sorbet in champagne bowls with ice-cold sparkling wine or crémant