Bring 100 ml water and sugar to the boil. Simmer for about 5 minutes, remove from heat and measure 125 ml of liquid. Use the rest for other purposes. Soak gelatine in cold water. Bring the measured sugar syrup and wine to the boil in a saucepan, remove from the heat. Stir in woodruff syrup and lemon juice. Squeeze gelatine well and dissolve in the hot liquid. Let it cool down.
Pour the sorbet mixture into a flat dish and freeze for approx. 5 hours. Stir every 30 minutes until the mixture is frozen.
In the meantime, wash the strawberries, drain well and clean them. Cut the strawberries into pieces and marinate them with icing sugar. Form 4 balls from the sorbet and arrange on plates. Arrange the strawberries around the sorbet.