To make simple syrup, combine water, white wine and sugar in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from heat and let cool to room temperature.
To make parsley juice, use fresh parsley and make sure to wash thoroughly. Dry the parsley on a paper towel and then place in a blender or food processor. Blend well, until the mixture is completely chopped and ready to extract the juice. To do this, take the chopped parsley and put the mixture in a cheesecloth to squeeze out all the juice over a small bowl. Set aside parsley juice.
Peel and core apples. Roughly chop the fruit and place in a blender or food processor. Be sure to do this at the last minute, or the apples will turn brown. Then add the simple syrup, lime juice and parsley juice and mix until a smooth consistency (approximately 2 minutes). Do not overmix. Finally, take the mixture and pour it into an ice cream maker with the egg whites for approximately 25 minutes.
Once the mixture is done, place in a desired bowl and cover. Refrigerate overnight or until cold.
Stir the chilled mixture. When finished, the Apple Jalapeño Sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.