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Damson and gin sorbet

Damson and Gin Sorbet

Damson and Gin Sorbet is soooo grown up.  A total dinner party treat and great for Christmas time.

Damson and gin sorbet
Damson and Gin Sorbet
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This damson and gin sorbet is a gorgeously grown up dessert.
Recipe Notes

You can also try this recipe with plums when in season.  You probably won't need to add the extra 80g of sugar if they are naturally sweet plums.

Nutrition Facts
Damson and Gin Sorbet
Amount Per Serving
Calories 219 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Sodium 0.05mg 0%
Potassium 132mg 4%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 52g
Protein 1g 2%
Vitamin A 6%
Vitamin C 13%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people (change to adjust quanities)
Prep Time
5mins
Churn Time
15mins
Ingredients
Units:
Servings
people (change to adjust quanities)
Prep Time
5mins
Churn Time
15mins
Nutrition Facts
Damson and Gin Sorbet
Amount Per Serving
Calories 219 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Sodium 0.05mg 0%
Potassium 132mg 4%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 52g
Protein 1g 2%
Vitamin A 6%
Vitamin C 13%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. 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.
  2. 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.
  3. Once everything is very cold mix everything together and add the gin. Taste to check the mixture is sweet enough.
  4. Turn on your ice cream maker and add the mixture.
  5. 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.
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