Preparation:
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. |
