Blackcurrant and Gin Sorbet

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  • 250 g blackcurrants
  • 1/2 cup sugar (or more to taste)
  • 1 cup water
  • 1/4 cup gin
  • 1 tablespoon lemon juice
  • 1 egg white


Blend blackcurrants to a puree. Combine sugar and water, boil gently 8-10 minutess, cool. Combine all ingredients except egg white, freeze until beginning to solidify. Break up with a fork, fold in beaten egg white. Freeze until firm, but not too solid.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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