Almond Sorbet

Preparation info

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By Ben Shewry

Published 2012

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  • 500 ml (17 fl oz/2 cups) almond milk
  • 75 g (2⅔ oz) trimoline* or liquid glucose
  • 100 g ( oz) caster (superfine) sugar
  • 1 lemon, juiced and strained
  • 50 ml ( fl oz) almond liqueur
  • 250 g (9 oz) fromage frais
  • small pinch of table salt


Bring the almond milk, trimoline and sugar to a simmer in a medium saucepan, then remove from the heat and chill to 4°C (39°F).

Whisk the lemon juice, almond liqueur and fromage frais together, then whisk this mixture into the cooled almond milk mixture with the salt. Pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer until needed.