Raspberry gin sorbet with lavender thins
Cool and refreshing, a cocktail in a dessert glass, or for a bit of fun why not freeze in ice lolly moulds for an adult only version.
• Serves 6 • Prep: 20 minutes • Cook: 30-35 minutes • Freeze: 6-8 hours or overnight
Cook’s tip
If the sorbet has been in the freezer overnight then take the container out of the freezer and allow to soften for 10 minutes before scooping.
Not a fan of lavender then leave it out and add the grated rind of ½ a lemon or leave the biscuit mix plain.
For more delicious recipes please visit: www.seasonalberries.co.uk