Gin and Tonic Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    6-8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hambleton Hall,
Hambleton

Chef Nicholas Gill

Ingredients

  • 1 wine glass (7 fl.oz.-200ml.) gin
  • 2 wine glasses (7 fl.oz.-200ml.) tonic
  • juice 3 lemons
  • teaspoon egg white
  • ½ pint (275 ml.) stock syrup
  • juniper berries, for decoration
  • sprigs of mint, for decoration

Method

Make a stock syrup. You want to achieve 24° on the saccharometer.

Mix the cooled syrup with the gin, tonic and lemon juice. Place into ice cream machine or deep freeze. If using the deep freeze, bring out from time to time and stir. When partly frozen add the egg white and complete freezing process.

To serve, pipe the sorbet into frosted glasses. Decorate with a juniper berry and a sprig of mint.