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Ingredients
- 100 g caster sugar
- 2 fat red chilies, seeded, halved and sliced thinly
- 4 lemons, juice and zest of
- 1 large egg white
- 6 tablespoons vodka
Method
- Sprinkle 75g of the sugar into a large pan.
- Add 600ml of cold water and the chillies.
- Heat gently, stirring occasionally, until the sugar has dissolved.
- Bring to the boil and boil rapidly for 5 minutes.
- Remove the chillies with a slotted spoon and toss in the remaining sugar.
- Spreed the sugared chillies, spaced well apart on a sheet of greaseproof paper and leave to dry for about 20 minutes.
- Add the lemon zest and juice and honeu to the sugar syrup and leave to cool completely.
- Pour into a freezer proof container, seal and freeze for 4-5 hours until slushy.
- Break up the sorbet with a fork, and spoon into a large bowl.
- Beat with a fork until smooth.
- Whisk the egg white until stiff and fold into the lemon sorbet mixture.
- Poir back into the container and freeze until solid or ready to use.
- Scoop the sorbet into glasses, sprinkling each scoop with some of the glace chillies.
- Pour over the vodka with a pile of the remaining chillies.
