Tinto the verano-sorbet

Put the sugar in a pan with 300 ml of water and let the sugar roast on medium heat. Then turn the heat high to reduce the syrup and put the pan off the fire after 5-7 minutes before it starts to brown. Allow to cool.

Grate the yellow skin of the lemon and squeeze it out. Pour the wine and lemonade in a large jug and add the lemon zest and juice. Pour in the cooled sugar syrup and stir well.

Now you can do 2 things: you pour it into a large shallow bowl and put it covered with a piece of kitchen foil in the freezer for a few hours until it is completely frozen. Prick off the ice every 15 minutes during the first hour. Or you divide the mixture over several lockable plastic containers and freeze it in, depending on whether you plan to use the ice cream all the same day, or want to keep it in portions for a quick dessert. In both cases, you must cut the ice-cream into a food processor for a short while before serving with small portions. Serve if you want pieces of fresh fruit, for example figs, and 1 or 2 sprigs of fresh fresh mint.