Olive Magazine

Whiskey sour sorbet

Published: June 3, 2015 at 1:15 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6 with drinks

Turn your whiskey sour into a sorbet! Use American bourbon for a sweeter, vanilla base note, and bear in mind that chilling an ingredient makes it taste less strong, so serving it soft will deliver the flavour faster as it melts in your mouth. You don’t have to add the egg white, but it is an authentic part of the drink and gives the sorbet body.


Try our whisky sour sorbet, then check out our mango sorbet, blackberry sorbet, kiwi sorbet and more sorbet recipes.


  • 500g golden caster sugar
  • 300ml (about 10 lemons) lemon juice
  • 75ml egg white 1 American bourbon or whisky
  • to decorate  maraschino cherries


  • STEP 1

    Dissolve the sugar in a pan in 700ml water over a low heat and then bring to a boil for 2 minutes and then cool completely. Add the lemon juice and bourbon. Pour into an ice cream machine and churn until it starts to turn slushy. Add the egg white and continue to churn to a soft sorbet consistency.

  • STEP 2

    Serve soft in glass with maraschino cherries to decorate or scoop into a box and freeze until needed. Soften a little before serving. If you don’t have an ice cream machine, freeze the mixture until hard and then whizz it in a food processor to a very thick slush and then whizz in the egg white. Serve soft or refreeze.


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