- 1. Squash / juice the fruit and heat everything up (except the alcohol) until the sugar dissolves fully remove from heat and strain in a fine sieve.
- 2. Stick in the freezer and stir with a fork regularly to break up the ice crystals. Alternatively every 30 minutes blitz in a food processor.
- 3. Just before the sorbet is completely frozen add the spirit you have chosen this will stop the sorbet from completely freezing. Possible flavour combinations; lemon and vodka apple and Calvados or almond and Amaretto.