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Sherbert gin fizz by Heston
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45g fresh lemon juice
60g Heston from Waitrose Citrus Sherbet Lazy Gin
45g liquid egg white
1 tsp sherbet powder (for example, from a 23g pack of Barratt Dip Dab), plus extra to dust
Ice, to shake
Soda water, to serve
1. Shake the lemon juice, gin, pasteurised egg white and sherbet powder for 30 seconds vigorously in a cocktail shaker.
2. Fill the shaker with some ice and shake again for an additional 30 seconds before straining the mixture into a highball glass.
3. Fill to the rim with soda water and lightly dust with a little sherbet to finish.
This recipe was first published in November 2018.