WHITE WINE SORBET
225 grams granulated white sugar
600 ml water
2 tablespoons orange juice
2 tablespoons lemon juice
2 egg whites
½ bottle Riesling white wine
Small seedless black grapes to decorate
Put the sugar and water in a heavy based saucepan and stir over low heat until the sugar dissolves, boil until the quantity reduces to 300 ml.Leave to cool. Transfer the syrup to the freezer container and mix in the orange and lemon juices and the wine. Freeze until partially set.
Beat the egg whites until stiff. Remove the wine mixture from the freezer and beat until it is smooth. Fold in the egg whites and freeze until firm. Serve the sorbet in chilled glasses and decorate with a tiny bunch of grapes.