Recipe created by Rebecca Docherty, Furness College Student
Sugar (640g and 40g separate)
Egg White (2)
Liquid Glucose (1 tsp)
Hawkshead Relish Nettle Jelly (6 tbsp/half a jar)
Bring all the ingredients to boil in a small saucepan, excluding the 40g of sugar, liquid glucose and egg whites.
In a separate pan, cook the egg whites for about 5 minutes.
Remove the sugar water from heat and allow it to cool slightly before adding the remaining
sugar, liquid glucose and egg whites. Mix these together in a medium sized bowl and add the Nettle Jelly.
Whisk the ingredients together until there are no lumps left in the bowl and either place in the fridge for 12 hours or, if you own one, use an ice cream machine to bring the ingredients together until the sorbet begins to look less like a liquid and more like actual ice cream.
Serve however you like, and store any remaining sorbet in the freezer.