Gin sorbet with pickled blackberry, poached pear and juniper

by Ruth Hansom
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Ingredients

Beverages

  • 600g of water
  • 100ml of gin, Ruth uses Chapel Down gin
  • 200g of water
  • 150g of water

Store Cupboard

  • 240g of caster sugar
  • 200g of caster sugar
  • 150g of caster sugar
  • 250g of caster sugar

Speciality Ingredients

  • 6g of Stabiliser Stab 2000
  • 1g of xanthan gum
  • 15g of ultratex
  • 100g of liquid glucose

Fruit & Vegetables

  • 1 lemon, juiced
  • 200g of lemon juice
  • 15 juniper berries, bashed
  • 16 blackberries
  • 1 lemon, juiced
  • 3 pears
  • 16 fresh blackberries

Salad & Fresh Herbs

  • 1 handful of mint
  • mint cress

Spices & Dried Herbs

  • 1 pinch of ground juniper berries