Arugula Sorbet

Boil mineral water, wine and 100 g sugar to 300 ml liquid. Cool down. Add the lime juice. Whip the egg whites until stiff, drizzle in the remaining sugar and continue beating until the mixture is glossy and firm. Mix into the sugar syrup and freeze in the ice cream maker. Chop the arugula very finely. Mix into the soft sorbet just before serving. Arrange in pre-chilled glasses.

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