Rowan Sorbet
- 250ml HIGHLAND SPRING STILL MINERAL WATER
- 250ml ROWAN PUREE
- 150g CASTER SUGAR
- 100ml ROWAN JELLY
- 10g LEMON THYME
- Juice of 1/2 LEMON
Dissolve the sugar and the rowan jelly in hot Highland Spring, making sure that no sugar crystals are left. Infuse the lemon thyme. Add the fruit puree and lemon juice then mix through the stock syrup thoroughly. Place in ice-cream machine and freeze for 30-40 minutes.
Note: If you don't have access to an ice-cream machine, you can place it into the freezer then whisk every half hour until it reaches sorbet consistency.