Raspberry gin sorbet with lavender thins
Serves: 6
Ingredients
- 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
Method
- 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.
- Set aside.
- Purée raspberries until smooth, sieve into a bowl and discard seeds.
- Stir in gin and sugar syrup.
- Pour the mixture into a shallow cake tin and freeze for 4 hours until semi-frozen.
- Beat with a fork or blitz in a food processor until smooth and beat in the lightly whipped egg white.
- Transfer to a plastic container, cover and freeze.
- For the lavender thins, preheat the oven to 170C/Gas3.
- Add all the ingredients to a bowl and rub in the butter until the mixture resembles fine crumbs.
- Make a dough then roll out thinly on a lightly floured surface.
- Press into a 23cm diameter fluted flan tin.
- Prick the centre with a fork and sprinkle with sugar.
- Cook for 25-30 mins.
- Mark into 12 thin wedges, sprinkle with extra lavender petals and leave to cool.
- Scoop sorbet into glasses, serve with lavender thins.
