1. boil the mineral water, white wine and sugar and cook on high fire until there is only 3 dl of liquid. Cool completely.
Add the juice of one lemon. 3.
Whip the egg whites until very stiff and mix them exactly into the completely cooled liquid. Pour into an ice cream maker and freeze for 2-3 hours.
4. before serving, chop the basil very finely and fold into the not too frozen sorbet mixture. Bring to the table in pre-cooled glasses.