Damson Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 2 pints (generous litre) water
  • 1 lb. (450 g.) granulated sugar


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 gr