Summary

Ingredients

• 200 g suar
• 200 ml water
• 3 grapefruit (s), pink
• 1 lemon (s)
• 100 ml white wine
• 5 tablespoon Campari
• 2 egg whites
• Mint, fresh
• 1 bottle sparkling wine

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Instructions

1. Boil sugar with water to syrup and let cool. Squeeze grapefruit and lemon (approx. 200 ml) and pour through a sieve. Pour in the white wine and Campari. Beat the egg whites until stiff and fold into the juice. Put in a metal vessel and let freeze. Stir every 30 minutes until the liquid is frozen.
2. Spread over sorbet glasses and serve poured over with sparkling wine.