Gin and tonic sorbet

Gin and tonic sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Use good-quality gin and tonic such as Bombay Sapphire with Fever Tree tonic. As with any sorbet made with alcohol, this one requires a cold freezer and to be stored carefully as over time the alcohol will separate out. Best eaten straight away.

Ingredients

Quantity Ingredient
150ml gin
500ml Sugar syrup
45ml lemon juice
400ml tonic water

Method

  1. Combine the gin, sugar syrup and lemon juice in a bowl and refrigerate for 6 hours or preferably overnight.
  2. Meanwhile, place the bottle of tonic water in the fridge to get cold.
  3. When the sorbet mixture is ready, take it out of the fridge and add the cold tonic water, pour into an ice-cream maker and churn immediately.
  4. Spoon the churned sorbet into a container or freeze until needed, removing it 20 minutes before serving so that it can soften a little. However, I do recommend that you eat this sorbet as soon as possible.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again