DRINK

LIPSMACKER SORBET

No need for an ice cream maker with this delicious frozen treat. And that’s a win in our books.

INGREDIENTS

75ml Ballantine’s Finest
500g golden caster sugar
300ml lemon juice
1 egg white
1 teaspoon of vanilla extract
Garnish with Maraschino cherries

HOW TO MAKE IT

1. Dissolve sugar in a pan with 700ml water over a low heat, bring to a boil for about 2 minutes before leaving to cool completely

2.
Add lemon juice and Finest.

3.
Stir in egg white and vanilla extract.

4.
Pour into a loaf pan- the metal will conduct cold better than glass or plastic

5.
Freeze until sorbet is firm- about 6 hours

6.
Serve in a tumbler glass and garnish with Maraschino cherries.

The whisky

Whisky

Finest

Slightly sweet with a touch of vanilla Perfect for mixing to start the night The first ever Ballantine’s recipe Start the night with a Whisky that's stayed true to it's original recipe since 1910.

See more

More drinks

DRINK

LIPSMACKER SORBET

No need for an ice cream maker with this delicious frozen treat. And that’s a win in our books.

INGREDIENTS

75ml Ballantine’s Finest
500g golden caster sugar
300ml lemon juice
1 egg white
1 teaspoon of vanilla extract
Garnish with Maraschino cherries

HOW TO MAKE IT

1. Dissolve sugar in a pan with 700ml water over a low heat, bring to a boil for about 2 minutes before leaving to cool completely

2.
Add lemon juice and Finest.

3.
Stir in egg white and vanilla extract.

4.
Pour into a loaf pan- the metal will conduct cold better than glass or plastic

5.
Freeze until sorbet is firm- about 6 hours

6.
Serve in a tumbler glass and garnish with Maraschino cherries.

The whisky

Whisky

Finest

Slightly sweet with a touch of vanilla Perfect for mixing to start the night The first ever Ballantine’s recipe Start the night with a Whisky that's stayed true to it's original recipe since 1910.

See more

More drinks