Raspberry gin sorbet with lavender thins


Raspberry gin sorbet with lavender thins
Serves: 6
  • 150g caster sugar
  • 200ml water
  • 450g raspberries
  • 6 tbsp gin
  • 1 egg white, optional
  • For lavender thins
  • 150g plain flour
  • 25g cornflour
  • 50g caster sugar
  • 100g butter diced
  • dried lavender petals, crushed
  1. For the sorbet, add the sugar and water to a saucepan, heat gently, stirring from time to time, until the sugar has dissolved and then boil rapidly for 1 min.
  2. Set aside.
  3. Purée raspberries until smooth, sieve into a bowl and discard seeds.
  4. Stir in gin and sugar syrup.
  5. Pour the mixture into a shallow cake tin and freeze for 4 hours until semi-frozen.
  6. Beat with a fork or blitz in a food processor until smooth and beat in the lightly whipped egg white.
  7. Transfer to a plastic container, cover and freeze.
  8. For the lavender thins, preheat the oven to 170C/Gas3.
  9. Add all the ingredients to a bowl and rub in the butter until the mixture resembles fine crumbs.
  10. Make a dough then roll out thinly on a lightly floured surface.
  11. Press into a 23cm diameter fluted flan tin.
  12. Prick the centre with a fork and sprinkle with sugar.
  13. Cook for 25-30 mins.
  14. Mark into 12 thin wedges, sprinkle with extra lavender petals and leave to cool.
  15. Scoop sorbet into glasses, serve with lavender thins.


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