Gin & tonic sorbet
- Sarah Cook
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Serves 6 - 8
Easy
Prep: 10 mins
Cook: 10 mins
Plus freezing
A star rating of 4.3 out of 5.12 ratingsRate
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This classic drink makes a refreshing and cheeky summer party dessert
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
400g caster sugar
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400ml tonic water
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4 tbsp gin
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zest and juice 1 lime
plus extra slices to freeze
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zest 1 lemon
juice of half, plus extra slices to freeze
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1 egg white
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Nutrition: per serving (6)
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kcal314
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fat0g
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saturates0g
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carbs77g
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sugars77g
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fibre0g
-
protein1g
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salt0.05g
low
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Method
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step 1
Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
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step 2
Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
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step 3
Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen – this will take about 2 hrs.
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step 4
Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so it doesn’t actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices
Recipe from Good Food magazine, July 2011
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Overall rating
A star rating of 4.3 out of 5.12 ratings
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