Hot, isn’t it? Yes yes. Very hot. At times like these, a sorbet in the house is a life-saver. I’ve been standing in front of the freezer door, the chilly mist spreading over my face, eating this straight from the tub. It’s wonderful.
I am often of the opinion that recipes can be improved, flavour-wise, with a touch of alcohol. In the case of sorbet though, it has the added benefit of smoothing the texture, as it lowers the freezing point making the sorbet easier to scoop. How many times have you made a sorbet, frozen it a while, then removed the tub to find a rock hard block of ice? Yeah. The egg whites make things lighter and the filtered water is as pure as you like. Churn on!
Gin and Pink Grapefruit Sorbet Recipe
Juice of 3 grapefruits
Juice of 1 orange
225g caster sugar
2 egg whites (or just one if your eggs are large, mine were very small)
100ml gin
Put the sugar in a saucepan with 450ml BRITA filtered water. Bring to the boil, cook for 5 minutes, then allow to cool completely.
Juice the grapefruits and orange, then strain through a sieve into the cooled syrup. Stir in the gin. Whip the egg white to stiff peaks in a clean, dry bowl, then mix into the liquid using a metal spoon. Transfer to an ice cream maker and churn. Freeze for a few hours before serving.