Violet Sorbet

Preparation info

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By Ben Shewry

Published 2012

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  • 350 ml (12 fl oz) milk
  • 50 g ( oz) caster (superfine) sugar
  • 100 g ( oz) liquid glucose
  • 100 g ( oz) candied violets
  • 50 g ( oz) unsprayed fresh violet petals
  • 30 ml (1 fl oz) lemon juice
  • 500 g (1 lb 2 oz) sour cream


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 freezer* at −25°C (−13°F) for 6 hours or until completely frozen.

Twenty minutes before serving, churn the frozen sorbet in the Pacojet, then return to the blast freezer at −18°C (0°F) to firm up a little.