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Serves: 1

Berry Gin Sorbet

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Berry Gin Sorbet

Berry Gin Sorbet

Enjoy this delicious, refreshing sorbet after an evening meal.

  • 125 g caster sugar
  • 200 ml water
  • 400 g raspberries or strawberries
  • 6 tbsp gin
  • 1 egg white (optional)
  1. Add the sugar and water to a saucepan, heat gently, stirring from time to time until the sugar has dissolved then boil rapidly for 1 minute.
  2. Take off the heat and set aside.
  3. Add the raspberries / strawberries to a food processor or liquidiser and puree until smooth.
  4. Press through a sieve into a bowl and discard the seeds.
  5. Stir the gin and sugar mixture into the berry puree.
  6. If you have an electric ice cream machine, pour in the raspberry mixture and churn for about 20 minutes until thick.
  7. Lightly fork the egg white together until frothy then beat into the sorbet and churn for 10 more minutes until thick enough to scoop.
  8. Without an electric ice cream machine, pour the mixture into a shallow cake tin with a fixed base and freeze for 4 hours until semi frozen.
  9. Beat with a fork or blitz in a food processor until smooth and gradually beat in the lightly whipped egg white.
  10. Transfer to a plastic container, cover with a lid and freeze for 3-4 hours or overnight until firm.