Violet Sorbet

• 350 ml (12 fl oz) milk
• 50 g (1¾

In a medium saucepan, bring the milk, sugar and glucose to a simmer. Remove from the heat and cool to room temperature. Place in an upright blender, add the candied and fresh violets, then blend until smooth. Pass through a fine sieve.

Whisk the lemon juice into the sour cream, then whisk in the violet mixture until smooth.

Pour into a Pacojet* canister and place in the blast fr