Apricot Sorbet with Mint

Remove the skin from the fruit and dice. Soften with sugar and one eighth of a liter of wine. Grind in a hand mixer and mix with the finely chopped lemon balm or possibly mint. Put everything together in a metal bowl and put it in the freezer. Stir the sorbet heartily with a whisk every 20 min so that no ice crystals form. Once the sorbet is firm, use an ice cream scoop or possibly a tablespoon to cut out balls and divide evenly into tall glasses. Top with the remaining, well chilled wine and bring to the table on the spot.

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