120 g sugar
100 ml water
300 ml d’arbo White Elderflower Fruit Syrup
100 ml dry white wine or sparkling wine
Juice of 1 lemon
Bring the sugar and water to a boil, then leave to cool. When cool, add the remaining ingredients.
Ideally, put in an ice cream maker and freeze until creamy. Otherwise put the mixture in a container and freeze until creamy.
Before serving, chill the serving dishes in the freezer to stop the sorbet from defrosting too quickly. Pipe into the dishes with a star-shaped nozzle.
All-natural line of fruit spreads and fruit syrups from Austria