Alcohol is great for Sorbets and therefore combine two of my favourite things, alcohol and dessert...
Don't add too much alcohol as it will act as anti-freeze and the sorbet won't set.
Gin and Tonic
Gently heat 175g caster sugar in 450ml of water until dissolved. Add zest and juice of 1 lemon or lime, simmer for 20 mins. Leave to cool, then strain. Stir in 450ml of tonic water and 150ml of gin. Freeze. Decorate with lime or lemon wedges.
Pimms
Gently heat 175g caster sugar in 450ml of water until dissolved. Add zest of a lemon and an orange. Add approx 10 gently crushed mint leaves. Simmer for 10 mins and leave to cool, strain. Add 450ml of ginger ale and 150ml of Pimms No.1. Freeze. Decorate with cucumber curls, sprigs of mint, strawberries.
Buck's Fizz
Gently heat 175g caster sugar in 450ml of water until dissolved. Add zest of an orange, simmer for 20 mins and leave to cool, then strain. Stir in 450ml pint of orange juice and 300ml champagne. Freeze. Decorate with orange.
Pernod and Black (this is a little bit more complicated)
Gently heat two 350g of blackcurrants with the syrup or juice, 450ml pint of water and 100g of caster sugar until the sugar has dissolved. Simmer for 10 mins and cool. Puree in food processor then press through sieve to remove pips. Stir in 50ml of Pernod. Freeze. Decorate with blackcurrants and lemon peel.
I've never tried these two but if you like Port or if you have some Crème de Menthe in the back of the cupboard....
Port and Lemon
Gently 175g of caster sugar in 525ml of water until dissolved. .Add the zest of 2 lemons and simmer for 10 mins, leave to cool, then strain. Add 350ml of Ruby Port and 150ml of lemon juice. Freeze. Decorate with lemon.
Crème de Menthe and Melon
Gently heat 175g caster sugar in 200ml of water until dissolved. Simmer for 10 mins, then leave to cool. Halve and seed a honeydew melon. Puree flesh. Stir into the sugar syrup with 50ml of crème de menthe. Freeze. Decorate with melon and mint sprigs.
Top tips
- Turn your freezer up high just before you make the sorbet
- Chill serving glasses or plates as they will melt quickly
- Freeze in shallow container for 2 hours (until slushy) scrape into bowl and beat until smooth. Put back into freezer for another 2 hours.
- Move into fridge to soften for about 15 mins before serving
