woodruff lemon sorbet

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4 4
It tastes like spring: half-frozen wine and woodruff syrup accompany the first strawberries of the year
COOK TIME
25 mins
TOTAL TIME
385 mins

Ingredients

Servings: 4
  • 100 g Sugar
  • 1 TABLESPOON Sugar
  • 3/8 litres White wine
  • 2-3 TABLESPOONS Forest master syrup
  • 1 Lemon
  • 1 fresh protein
  • 200 g Strawberries

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Serve sorbet in champagne bowls with ice-cold sparkling wine or crémant

Nutrition Facts

KCAL
170 kcal
CARBS
26 g
FATS
0 g
PROTEINS
1 g