woodruff lemon sorbet

Name: woodruff lemon sorbet
Cook time: 25 min
Total time: 6 h 25 min
Yield: 4
Ingredients: 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

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

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