Sorbet Diabolique

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This recipe came from a rather good food essay by John Whiting: Enjoying rude health, spotted by our resident garlic fiend, User:JuliaBalbilla.

I will admit that I have not yet made this, I promise I will update this when I do.

Ingredients

• 1 garlic bulb, separated into peeled cloves
• 1 teaspoon Louisiana Hot Pepper Sauce or Tabasco sauce
• 1 litre tomato juice
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 dash of Worcestershire sauce
• 1 splash of vodka or gin

Method

1. Add about a quarter of the tomato juice and the garlic cloves to a blender with a metal blade.
2. Blitz until you have a really smooth purée.
3. Add the remaining ingredients and blend until well mixed.
4. Chill in the refrigerator for 3 or 4 hours.
5. Add to your ice-cream maker and follow the manufacturers directions. About 60 minutes is fine in our Cuisinart.
6. Place in a Lock & Lock -type box and freeze.
7. Commit your ice-cream maker container at least 3 laps in the dishwasher!

Serving suggestions

Using an Ice-cream scoop, scrape off layers of ice-crystals and serve on a pre-chilled plate.