Brandy and White Wine Sorbet

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Alcohol in sorbets acts as anti-freeze. A little will soften the texture of the sorbet; too much and it may not set. This one is good as a pudding, but it is also one of the few that can be served as a separate course.


  • 1 fl oz (25 ml) brandy
  • 10 fl oz (300


  1. Dissolve the sugar in 5 fl oz (150 ml) water. Bring to the boil and then cool.
  2. Add the lemon juice, wine and brandy. Mix it well and then test the flavour by drinking a teasp