* Percent Daily Values are based on a 2000 calorie diet.
Put the water and 180g sugar into a saucepan. Heat gently stirring to dissolve the sugar then boil for 4-5 minutes to make the syrup. Cool then chill in the fridge.
Wash the damsons and put into another saucepan. Add 3 tbsp water and 80g of sugar. Cook slowly until the damsons are soft. Push through a metal sieve to remove skins and stones. Cool then chill really well in the fridge.
Once everything is very cold mix everything together and add the gin. Taste to check the mixture is sweet enough.
Turn on your ice cream maker and add the mixture.
Whisk egg whites to firm peaks. Once the sorbet has started to thicken add the egg whites carefully. Churn for a further 10 minutes and then transfer to a plastic container and firm up in the freezer.