Campari Sorbet with Lemon Jelly

20 min (without freezing time), simple For the sorbet:

Boil sugar with water, then cool. Pour freshly squeezed orange juice and grapefruit juice through a sieve to the syrup and stir through with white wine and Campari. Whip 1 egg white to stiff peaks and fold in. Freeze in an ice cream maker or in a shallow metal mold in the freezer, stirring occasionally.

For the lemon jelly:

Soak gelatin in cold water. Boil sugar with water until syrupy. Add juice of one lemon, squeeze gelatin and let it melt in syrup. Pour in white wine to ½ liter. Chill until the liquid begins to gel. Cut lemon balm leaves into strips and stir in. Pour into 4 bowls and set.

Cut out dumplings from the sorbet with a tablespoon and arrange on the lemon jelly. Garnish with lemon peel.

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