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Extract from the book Life on a Table by Antoinette De Chavonnes Vrugt
My friend, Desi, serves sorbets between her various Christmas dishes to cleanse the palate and take a breather before the next course. All the sorbets are best prepared a day in advance.
125 g sugar
250 ml water
250 g strawberries
82.5 ml sweet rosé wine
82.5 ml lemon juice
1 egg white
Heat sugar and water in a pan without boiling and stir until sugar is dissolved.
Bring to the boil, leave to boil uncovered for 5 minutes without stirring.
Cool to room temperature.
Blend strawberries, the syrup, wine and lemon juice until almost set.
Pour into lamington pan. Cover and freeze until almost set.
Beat egg whites and blend with berry mixture until smooth.
Return to the pan, cover and freeze until set.
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