Syllabub Sorbet
Serves 8
Ingredients
Method
200 ml. Cream (Double)
200 ml. Water (Still)
200 ml. White Wine
1 Lemon (Juiced and Finely Zested)
1 Orange (Juiced and Finely Zested)
200 g. Sugar (Castor)
Makes approx 700ml
Bring the water to the boil, add the sugar and stir until it has dissolved. Add the juice and zest of the lemon and the orange, simmer for 2 minutes.
Add the cream and white wine and leave to cool.
When cool transfer to an ice cream machine. Churn until soft and icy texture ( my machine usually takes about 50 minutes but all machines vary), then transfer to a solid plastic container, seal and freeze.
Alternatively, freeze the mixture in a shallow container, beating 2 or 3 times during freezing.
To serve remove from the freezer 10 minutes before you are ready to serve.