Gin & Tonic Sorbet
Transform the classic gin and tonic into a sophisticated frozen dessert. This British sorbet combines a sugar syrup with tonic water, gin, and fresh lime and lemon zest and juice. After an initial freeze, it's blended with a frothy egg white for a wonderfully smooth texture. Serve it scooped into glasses, garnished with frozen citrus slices, for a refreshing and cheeky end to a summer supper. The preparation time is 20 minutes, plus several hours for freezing.
Ingredients
- 400g caster sugar
- 400ml tonic water
- 4 tbsp gin
- zest and juice 1 lime plus extra slices to freeze
- zest 1 lemon juice of half, plus extra slices to freeze
- 1 egg white
Method
- Place the sugar in a pan with 400ml water and warm it gently until the sugar dissolves. Bring the mixture to a boil and let it bubble for 1 min. Take it off the heat and leave it to cool a little.
- Transfer the tonic water to a bowl and stir in the sugar syrup. Place the bowl in the fridge to chill thoroughly.
- When the tonic mixture is cold, stir in the gin along with the lime and lemon zests and juice. Pour everything into a freezer-safe container and freeze until just solid, which should take about 2 hrs.
- Take the partially frozen sorbet from the freezer and break it apart with a fork. Lightly froth the egg white with a fork, then add both to a food processor. Pulse briefly to combine them without letting the mixture melt. Return the sorbet to its container and freeze until completely firm. Meanwhile, freeze the extra lemon and lime slices on a tray. Serve scoops in glasses or bowls, topped with the frozen citrus slices.
Nutrition (per serving)
Calories314 kcal
Carbs77 g
Sugars77 g
Protein1 g
Sodium20 mg
Recipe details
Skill levelEasy
CategoryDrink
Cuisinebritish
