Well, I guess that you can’t rave about a recipe and then not share it can you? So, whether you wait for the next Wimbledon final to make it or just to wow guests at your next party, here’s how to make gin & tonic sorbet. You must use a premium brand of gin and tonic water as these make the best-flavoured one because of the quality of the aromatics and ingredients they use. Serve it in dessert glasses lined with very thin slices of cucumber cut with a mandolin and top with strips of fine lemon zest. The cucumber and citrus zest add an extra flavour dimension – the cucumber freezes in the glass. This makes about a litre, enough to serve 6 people.
- Ice cream maker. I use a Magimix Le Glacier 1.5 litre model.
- 1 litre (8 cup) measuring jug
- Lemon juicer
- Plastic freezer proof tub to store it in.
- 8 tablespoons of gin- I use Hendrick’s or Dr J’s Cambridgeshire Gin
- 375 ml Fevertree tonic water
- 500 ml sugar syrup made with 200g of sugar topped up with boiling water to the 500ml mark on the jug. This may sound like a lot of sugar but you need it to counteract the bitterness of the gin and, once frozen, it won’t taste anywhere near as sweet.
- Juice of one large, strained lemon
- Make the syrup first by mixing boiling water with the sugar, stir until dissolved and allow to cool.
- Combine the gin, cooled sugar syrup, tonic water and lemon juice.
- Cover and chill in the fridge.
- Pour into your ice cream maker and allow to churn until thick and properly churned. It will take about 25 minutes. Because it contains so much alcohol, it will be the consistency of a slush at this stage.
- So, once churned, store and freeze it – preferably overnight. Serve straight from the freezer into chilled glasses.