Gin and Tonic Sorbet
½ cup sugar
1 large or 2 medium lemon or limes, zest and juice
2 ½ cups tonic water
3 fl.oz. shot gin. Vodka also works!
In a saucepan, make simple syrup by gently heating ½ cup water and sugar until sugar is dissolved. Remove from the heat and add the lemon or lime zest and juice.
Combine the gin and syrup then refrigerate. Also keep the tonic water icy cold in the refigerator add this to the gin syrup in the ice cream machine as you start to process.
Follow your machine’s directions to freeze the sorbet 30-45 mins. Transfer and store in an appropriate container and freeze to allow it to continue to firm.
Remove from the freezer 10 minutes before serving,
Serve in pretty little glasses garnished with more lemon or lime twists and/or rim the glass with lime sugar (dampen the edges of your serving glasses and dip into a mix of lime zest and sugar pulsed together in the food processor).
Alchohol doesnt freeze so all else has to be frozen firmly after processing in a ice cream machine to form the sorbet, citrus pith is ghastly in this so zest carefully.
If your mix sets too firmly, whizz it in a food processor to break up larger cystals and airate. Alternatively if you would prefer a softer set whip an egg white to soft peak stage and fold this though the setting sorbet.
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