Gin & tonic sorbet
Made with Gin
main ingredients
- Caster sugar - 400gram
- Tonic water - 400ml
- Gin - 4tablespoon
- Zest 1 lemon , juice of half, plus extra slices to freeze - as needed
- Zest and juice 1 lime , plus extra slices to freeze - as needed
- Egg white - 1
instructions
STEP 1
Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
STEP 2
Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
STEP 3
Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen – this will take about 2 hrs.
STEP 4
Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so it doesn’t actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices
Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
STEP 2
Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
STEP 3
Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen – this will take about 2 hrs.
STEP 4
Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so it doesn’t actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices