Dushi Buttons and Lemon Sorbet (Plant Based)

Dushi Buttons add impact and a uniqueness to this citrus sorbet, perfect as an intermediate course to refresh the palate or a balancing accompaniment to a rich dessert.

Ingredients and method


  • 100g sugar 
  • 100g boiling water 
  • 4 punnets Dushi Buttons 
  • 2 lemons – zest and 40g juice 
  • 30g glucose 
  • 200g cold water 
  • 3g Superneutrose powder or equivalent stabilizer 
  • 1g xanthan gum powder 


  • Place the sugar, glucose and Dushi Buttons in a jug and pour over the boiling water. Stir to dissolve the sugar. 
  • Use a hand blender to blend to release the flavours. Cover and let infuse for 1 hour.  
  • Add the lemon juice and zest and cold water and stir.  
  • Pass into another jug squeezing out all the flavour from the Dushi Buttons. Rain in the xanthan gum and stabilizer while blending (this should measure around 34 brix on a refractometer). 
  • Churn in an icecream machine until thickening then store in a freezer.  
  • Take out of freezer and keep in fridge for 20-30 minutes before serving. 

Recipe: Shona Sutherland

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