Bring the sugar and water to the boil and simmer for 10 minutes. Set aside to cool.
Pour the wine and an equal amount of sugar syrup as well as the lemon and orange juice into a bowl and mix well.
Place into an ice cream machine or deep freeze. If you are using the deep freeze, take out from time to time and stir: add 3 lightly beaten egg whites, which will act as a stabiliser and will prevent your sorbet from separating.
© 1984 All rights reserved. Published by Jon Croft.