Apple Sorbet

Juice the lemon and set the juice aside.

Mix the sugar with a pinch of cinnamon in a bowl.

Add the apple juice, sweet white wine and lemon juice to the sugar and stir thoroughly until the sugar is mostly dissolved.

Freeze the mixture in an ice cream machine until you achieve a sorbet-like, fine crystalline texture.

Alternatively, pour the mixture into a metal bowl and deep-freeze for about 4 hours.

During freezing, stir vigorously every 30–45 minutes until a granita-like consistency forms.

Spoon the granita into glasses and serve immediately.