|Sugar||10 Ounce (300 Gram)|
|Water||8 Fluid Ounce (250Milliliter)|
|Sparkling white wine||1 Pint (600 Milliliter)|
|Lemon juice||3 Tablespoon|
|Icing sugar||4 Tablespoon|
Dissolve the sugar in the water in a saucepan over low heat, then bring to the boil.
Boil for about 5 minutes or until thick but not beginning to brown.
Cool, then stir in 350 ml (12 fl oz) of the wine and the lemon juice.
Pour into freezer trays and freeze for about 1 hour or until mushy.
Pour the mixture into a bowl and beat well for 2 minutes.
Return to the freezer trays and freeze for a further 30 minutes.
Repeat the freezing and beating every 30 minutes for the next 2 hours.
Beat the egg whites until stiff.
Gradually beat in the icing sugar.
Beat the frozen mixture well to break down the ice crystals, then fold in the meringue.
Return to the freezer and freeze until firm.
About 30 minutes before required, put the sorbet in the refrigerator to soften slightly.
Before serving, pour a little of wine over each portion.