Damsons in a pale grey bowl by Elda Abramson available as a print from Pauntley Prints

Damson and sloe gin sorbet

Taken from "Vegetable Heaven" by Catherine Mason
(Pauntley Prints, 2002, ISBN: 0-9534879-3-6, price £20.00)
[other sample recipes]

Sloe gin makes an excellent flavouring for all things plummy, sloes being a type of small wild plum. It is available commercially, although it's probably more often encountered in a home-made state. It also has the advantage of keeping the sorbet soft enough to serve straight from the freezer. Don't be tempted to add more sloe gin than stated in the recipe, otherwise the sorbet may not set.

• 300 g damsons
• 200 ml water
• 240 g caster sugar
• 1 tablespoon sloe gin

1. Wash the damsons and place in a saucepan with the measured water. Heat gently, stirring occasionally, and cook for about 10 minutes until the fruit is tender. Add the sugar and stir until dissolved.
2. Place the fruit in a food processor and whiz on quite a slow setting (use the pulse setting) to detach the flesh from the stones. Now press the fruit through a coarse nylon sieve using the back of a spoon, leaving just the stones behind.
3. If you have an ice cream machine follow the manufacturer's instructions, otherwise follow the detailed freezing instructions on page 149 (of Vegetable Heaven). Add the sloe gin towards the end of the freezing time, when the sorbet has started to solidify.

Recipe copyright © 2002 Catherine Mason | other sample recipes