Damson and gin sorbetServes 8
Damsons and gin go so well together. This is a cinch to make and an exquisite colour. Use plums when damsons aren’t in season.
- 140g (5oz) caster sugar
- 750g (1lb 10oz) damsons
- 2 tbsp gin
- 2 tbsp crème de cassis
- Heat 125ml (4fl oz) water and the sugar gently together until the sugar has melted. Boil for 4 minutes, then leave to cool.
- It’s impossible to stone damsons so put them in a saucepan with 2 tbsp of water and cook until the fruit is completely soft. Push the fruit through a sieve to purée it and separate the stones. Mix the fruit with the sugar syrup, gin and cassis and leave to cool completely.
- Churn in an ice-cream machine, or put in a shallow metal container in the freezer and beat the mixture 3 times during the freezing process to break up the crystals.