Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  water
  1                cup  white wine
  2               cups  sugar
  4             sprigs  fresh golden marjoram
  2        tablespoons  lemon juice
                        finely minced lemon peel -- (optional)

Wash marjoram sprigs and pat with a paper towel to remove excess moisture. Do not remove the leaves from the stems. Place the sugar and water in a medium sauce pan along with the marjoram sprigs. Place on the stove and bring to a boil, stirring to prevent the sugar from burning on the bottom. As soon as it reaches a bubbly boil, remove from the heat and stir in the white wine. Allow to steep for at least eight hours. Add the lemon juice a few teaspoons at a time, tasting after each addition until you get the desired tartness. Strain the mixture through a sieve and discard the marjoram. To add color after straining, you may also wish to add a few drops of yellow food coloring or some very finely minced lemon peel. To freeze, place in a shallow baking pan and place in the freezer. Once ice crystals begin to form, mix with a fork, keeping the mixture in the freezer. Check every half hour and mix as needed until all the liquid is turned to ice crystals. The recipe makes about 6 cups of sorbet.

215 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 51g Carbohydrate; 0mg Cholesterol; 4mg Sodium