Method

• 1.
  Combine lemon peel, sugar and 2 cups (500ml) water in a saucepan. Bring to the boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat and cool.
• 2.
  Combine syrup with lemon juice, mineral water and limoncello. Fold eggwhite through to make sorbet smooth and easy to scoop.
• 3.
  Pour mixture into a shallow container and freeze until frozen at the edges. Remove from the freezer and beat with electric beaters. Pour back into container and re-freeze. Repeat 2 or 3 times. (Or use an ice-cream machine following manufacturer's directions).
• 4.
  To serve, place a scoop of sorbet in each of 6 Champagne flutes, pour wine over top and gently aerate with a milk frother. It will separate in minutes, so show off a little and aerate at the table.