Damson Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Bistro Nine,

Chef/proprietor Penny Campbell


  • 2 pints (generous litre) water
  • 1 lb. (450 g.) granulated sugar
  • 2 lb. (900 g.) fresh damsons
  • 3 egg whites
  • sprigs fresh mint


Place the sugar and water in a heavy based saucepan and slowly bring to the boil. Boil gently for 10 minutes.

Add the damsons and cook until soft. Strain, retaining the sugar syrup. Rub the damsons through a sieve to give a thick purée. Add this purée to the syrup and cool.

Turn the mixture into a shallow tin and freeze until fairly solid. Whisk the egg whites until stiff and gradually spoon into the sorbet base, still mixing. Turn into containers and freeze, stirring occasionally.

Serve scooped into glass dishes and decorate with sprigs of fresh mint.