Gin and Tonic Sorbet
Servings Prep Time
10people 10mins
Cook Time
20mins
Servings Prep Time
10people 10mins
Cook Time
20mins
Ingredients
Instructions
  1. Put water (not the tonic water) and sugar into a saucepan. Heat gently and stir to help dissolve the sugar. Bring to the boil and boil for 5 minutes. Chill until really cold.
  2. Chill the tonic water and gin in the fridge until really cold.
  3. Mix the tonic, sugar syrup, gin, lime zest and juice together.
  4. Add the mixture to your turning ice cream maker. Churn for about 10 minutes until the mixture starts to thicken and freeze.
  5. Separate the egg and whisk the egg white.
  6. Add the egg white to the sorbet and continue to churn for a further 10 minutes.
  7. Pop in the freezer to firm up.
  8. Call friends and have a party!
Recipe Notes

Make sure everything is super chilled as there is quite a lot of mixture that needs to freeze.  The colder everything is the better.  If you can’t squeeze all the mixture into your machine, don’t waste it.  I had a little bit left over and it made the most delicious cocktail mixed with prosecco.  Because you are using whisked egg white there is no need to get this sorbet out of the freezer in advance ready to serve.  It’s totally scoopable immediately, which is very useful me thinks! 

 

Comments

comments