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.
1fl oz (25ml) brandy
10fl oz (300ml) white wine
10oz (275g) granulated sugar
juice of ½lemon
Dissolve the sugar in 5fl oz (150ml) water. Bring to the boil and then cool.
Add the lemon juice, wine and brandy. Mix it well and then test the flavour by drinking a teaspoonful. If it doesn’t taste delicious at this stage something is wrong. The acidity and body of the wine will affect the balance so you may need to make adjustments such as adding a little more lemon.
Churn or freeze. This will take longer than a fruit sorbet, probably 20 minutes. This sorbet, like some persons, has more alcohol than is good for it and takes time to set. Don’t expect it to reach the level of firmness of something like a lemon sorbet. It is, at its best, slightly slushy.