Pineapple Sorbet

Boil sugar with water, then let cool.

Peel the pineapple, cut the flesh from the stalk and puree.

Pass the pureed pulp through a sieve, mix with sugar water, juice of one lemon and cherry brandy.

Whip the egg whites until stiff and fold into the fruit puree. Place in freezer and stir every half hour until frozen.

Divide the sorbet evenly into pre-chilled glasses. Top up with wine and serve.

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