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1 Place water, sugar and glucose syrup in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Remove from heat.
2 Add juice to saucepan. Stir to combine. Set aside to cool.
3 When cool, pour into a chilled ice-cream bowl or ice-cream machine and mix or churn, following manufacturer’s instructions, until smooth and a sorbet-like consistency is achieved. Spoon into a freezer-safe container. Seal and freeze until required.
4 To serve, place a couple of scoops into four martini glasses. Pour 30ml of the vodka over each one.
■ This sorbet can be made up to a month ahead and stored in the freezer.
■ Glucose syrup is available in jars from the baking section of most supermarkets.
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