Sorbet Marc de Bourgogne

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Gidleigh Park,
Chagford

Chef/proprietor Kay Henderson

Ingredients

  • 2 pints (generous litre) water
  • 15 oz. (425 g.) sugar
  • juice 2 or 3 lemons
  • 4 fl.oz. (125 ml.) Marc de Bourgogne

Method

Bring the sugar and water to the boil. Heat until the sugar has dissolved. Allow to cool and pop into refrigerator.

When ready to freeze add the lemon juice. Put into ice cream machine or deep freeze.

When half frozen add the Marc de Bourgogne and finish freezing, stirring occasionally if using the deep freeze.