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.

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