with Tipsy Fruit Gins

250 ml Tipsy Raspberry Gin

450 gm Frozen raspberries

600 gm Castor sugar

500 ml Suavignon Blanc

500 ml Water

Place all the ingredients except the Tipsy Raspberry Gin into a heavy bottomed saucepan and bring gently to a simmer.

Hold at a simmer for ten minutes.

Remove from heat and blend with a hand blender until smooth.

Rub through a fine sieve to remove the seeds. Repeat if necessary or strain through a cheesecloth to remove all the seeds)

Allow to cool down to almost room temperature.

Whisk in the Tipsy Raspberry Gin and place in the Freezer for at least 24 hours.

If you wish, you can remove from the freezer during the 24 hours and use a whisk to break down any large ice crystals. Dependent on your freezer, this sorbet can take up to 48 hours to freeze, due to the sugar and alcohol ratios.

With thanks to

White Season Restaurant

27 Church Street, Great Malvern, Worcs. WR14 2AA

Tel/Fax 01684 875954. Email:- kevinchef@tinyworld.co.uk