Summary

Ingredients

• 100 g woodruff
• 500 ml wine, white, dry
• 300 g powdered suar
• 2 lemon (s), just the juice
• 1 orange (s), untreated, thinly sliced
• 1 sprig lemon balm

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Instructions

1. Put all ingredients in a sealable bowl, stir vigorously, put the lid on, and let it steep for 3 hours at room temperature.
2. Then remove the coarse parts with the slotted spoon and filter the remaining liquid through a sieve lined with cheesecloth.
3. Place the liquid in a metal bowl in the freezer and stir briefly from the edge about every 70 minutes so that the ice crystals do not get too big. After approx. 4 to 6 hours, depending on the temperature of the cooler and the location of the bowl, the sorbet is ready.
4. It tastes great as an intermediate course to a classic corn menu with asparagus, plaice and strawberries.