Damson Sorbet from The Great Ice Cream Book by Jon Croft
Place the sugar and water in a heavy based saucepan and slowly bring to the boil. Boil gently for 10 minutes. Add the damsons and cook until soft. Strain, retaining the sugar syrup. Rub the damsons...
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Baking pan
- Freezer
- Whisk
- Mixing bowl
Ingredients
- 3 egg whites
- 2 lb. (900 g.) fresh damsons
- sprigs fresh mint
- 1 lb. (450 g.) granulated sugar
- 2 pints (generous litre) water
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