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

  • 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
  • Add lemon juice and Finest.
  • Stir in egg white and vanilla extract.
  • Pour into a loaf pan- the metal will conduct cold better than glass or plastic
  • Freeze until sorbet is firm- about 6 hours
  • 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.

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