- 100g liquid glucose
- 225g undiluted elderflower cordial (of a kind that needs diluting 10:1, such as Bottle Green)
- Juice of 3/4 lemon
- 3tbsp good gin (40 per cent alcohol), extra to serve (put it in the freezer in advance to make sure it is ice cold)
- 1-2 eggs, whites only
- Put the liquid glucose in a small saucepan. Add 225ml water and bring to a boil, then simmer for 1 minute. Remove from the heat and leave to cool a little.
- Add the undiluted elderflower cordial 225ml more water and the lemon juice. Leave to cool, then mix in the gin. Pour the mixture into a large measuring jug and make a note of the volume, then chill in the fridge for several hours.
- Pour the sorbet mixture into a strong metal bowl or container, then place in
the coldest part of the freezer. Freeze until the outer rim of the mixture has
solidified and the centre is still liquid. This should take about 2 hours, but it may take a little longer.
- Remove and quickly beat to a uniform slush with a whisk, then return to the freezer. Beat again after a further hour and refreeze. Repeat until it has a Slush Puppie consistency.
- For each 750ml of the original measured sorbet mix, measure out 30g of the egg white (you may not need it all) and whisk until foamy. Whisk into the semi-frozen sorbet base to combine, then repeat the freezing and whisking process until white, frozen and holding its shape. Give the sorbet a final whizz in a food processor until totally smooth, then return to the freezer until firm enough to scoop. Alternatively, churn the sorbet mixture in an ice-cream maker until it has a slushy consistency, then add the egg white as above, and continue churning. Once churned, freeze in a chilled container for at least 3 hours.
- Serve the sorbet in chilled glasses with a splash more gin on top if wanted.
Wine notes by Anne Tupker, Master of Wine
The low-alcohol (5.5 per cent), semi-sweet, lightly sparkling
2016 Moscato d’Asti from La Morandina (; £11.99), with its fresh, grapey character, is an ideal match for the elderflower and gin sorbet. Conversely, ice-cold gin would work well with the latter.