Lemon Sorbet with White Wine

Put the sugar and 5 tbsp of water into a small saucepan.

Bring to a simmer over medium heat and reduce to a syrup until the sugar has completely dissolved.

Remove the pan from the heat and stir the freshly squeezed lemon and lime juices into the syrup.

Stir in the white wine and let the mixture cool briefly.

Whip the egg white until stiff peaks form.

Gently fold the whipped egg white into the cooled sorbet base.

Without an ice cream machine: Pour the mixture into a metal bowl, cover with aluminium foil and freeze for about 4 hours; stir vigorously several times in between.

With an ice cream machine: Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.