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Damson and gin sorbet

Serves 8Damson and gin sorbet in cut glass tea light

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


  1. Heat 125ml (4fl oz) water and the sugar gently together until the sugar has melted. Boil for 4 minutes, then leave to cool.
  2. 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.
  3. 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.

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