Berry sloe gin sorbet

It's no secret that I'm partial to the odd gin or two. I blame living in India, as of course it's medicinal there (!), although I'm not sure what my excuse is now I'm back in the UK!

Gin!

Gin is undergoing a renaissance, and the choice of brands and flavours has expanded enormously in the last few years. Suddenly, it's trendy. Many pubs now have extensive gin menus with up to 30 different flavours on offer. At the weekend I was reading an article about how many distilleries in Scotland known for their quality whiskies have diversified into gin with great returns. Even this year's Apprentice had a foray into blending and creating a new gin - disastrously for one team who didn't follow the 'rules'!

Amongst all the varieties available, one of my most favourite is still homemade sloe gin. I love the deep, warming berry flavour, deliciously comforting with a hint of decadence! And there's always something so satisfying about knowing exactly what's in your glass.

So it only seemed natural progression that I should think about combining a gorgeous tipple with another passion - dessert! It may be cold and frosty outside, but this sorbet is still perfect for this time of year. The deep red colour of sloe gin combined with vibrant red berry fruits creates the perfect seasonal hue. And the gorgeous deep flavours feel festively decadent without straining the waistline! Sorbet is so simple to make and stores well, perfect for the dairy free diner who still wants their treats. It's easier if you have an ice cream maker. I use one made by Andrew James - inexpensive but reliable (follow the link under 'favourite things' to check it out), but you can still make it by hand, but it takes a little more time.

So why not get a batch of this ready for the freezer now to enjoy over the Christmas period - be warned, it's rather moreish!

Berry sloe gin sorbet

Sloe gin and berry sorbet

3 cups mixed red berries
375mls water

175g caster sugar

5 tablespoons sloe gin

First, place the mixed berries (I used frozen ones) into a large saucepan with the water and heat through until the berries have defrosted (you don't have to bring them to a simmer to do this). Cool slightly then place in a blender and blitz for a few seconds. Place a sieve over your saucepan and strain the berry mix through it so the seeds and pips are removed and you have a lovely red berry liquid in the pan. Add the sugar and heat gently to a simmer, stirring occasionally, until the sugar has dissolved. Remove any white scum that may come to the surface. Turn off the heat, pour into a bowl and stir in the sloe gin. Leave to cool completely and then chill in the fridge for a little while to make sure it's completely cold.

If you have an ice cream maker, pour in the mix and churn according to instructions until the sorbet has formed. Spoon into an ice cream container and freeze until ready to use.

If you don't have an ice cream maker, pour the sorbet mix into a large plastic container and place in the freezer for an hour. Remove, stir to break up any water crystals and return to the freezer. Repeat this every hour until your sorbet has formed, then transfer to an ice cream container and store in the freezer.

Note - because of the alcohol content, the sorbet is softer than a fruit and water only one, 

Enjoy!