Gin and Tonic Sorbet

Gin and Tonic Sorbet


½ cup sugar

½ Water

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).

Trouble shooting:

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.

You may also enjoy?


Hendricks Gin and Tonic Frozen Floral Fantasy Cocktail

Enjoy x

120 thoughts on “Gin and Tonic Sorbet

  1. Hello Darlings, yes I do but it may set like a rock unles you add some liquid glucose. Alternatiely cheat and make into ice cubes and blitz in a food processor for an easy peasy granita/sorbet. Suggest a nifty edge to the glass with cinamon sugar and rock the festivities! xx

  2. Alcohol freezes at -114 C, so if anything it gets stronger, the water in alcohol freezes and when it is poured into a glass only the alcohol pours. Freeze beer it turns to a mush, (the alcohol is still liquid) but water will go rock solid. Enjoy your lovely summer it’s ghastly here! Xxx

  3. Pingback: Gin & Tonic Sorbet | Lost In Provence

  4. I started making this sorbet in the early 1990’s and it’s always a hit, though it takes people awhile to figure out what the taste is…they don’t expect to encounter gin and tonic flavors in a sorbet. It’s especially good if you can get your hands on European tonic water, as it is less sweet tasting.

  5. I love ice cream! It’s a must have especially when travelling to different places! Thanks for liking my posts. I’ve only ever tried making ice cream with frozen fruit and evaporated milk – whizz and eat lol! Great blog!

  6. Isn’t technology wonderful? Without it, we would never have found each other! Gin and Tonic – one of life’s pleasures, all year round. Thank you for this fabulous recipe – I will be making it forthwith….and, clearly, looking forward to reading more on your blog.

  7. I love G&T and anything with it! I made Gin & Tonic jelly before and it was delicious. Now I can’t wait to try the sorbet, that will be wonderful for summer parties!

  8. Oh my goodness!! I think this sounds amazing! This is going on my ‘to make’ list! I have a friend who’s birthday is coming up and I think this would be a fabulous birthday drink! Oh, and thanks for liking my blog posts! I appreciate the support!

  9. Pingback: February Round Up |

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