Blackcurrant and Gin Sorbet

Karen

Ingredients

• 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

Method

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.

Disclaimer:

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.

[homepageimage][/homepageimage]

[smallimage][/smallimage]