Gin and Elderflower Sorbet

Great flavour but the texture is not the same as shop bought sorbet - this turned out in large fluffy ice flakes rather than tiny crystals you can scoop like ice cream. This might have been because I vegan-ised the recipe and left out the egg white most recipes recommend.

Still delicious and really light and refreshing to eat, must repeat this in the summer!

Served 4

160ml elderflower cordial (still had a sealed jar from last summer's batch in the back of the fridge)

160ml water

4 tbsp gin

1. Mix the cordial and water in a tupperware box and put in the freezer for around 2 hours until surface ice starts to form
2. Stir in the gin and break up the surface ice crystals with the spoon, return to the freezer overnight
3. Stir to break up the ice a little more and serve

Adapted from recipes like this one to suit vegan friends coming to dinner, might try with an egg white next time to see how this affects the texture.