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.
© 1984 All rights reserved. Published by Jon Croft.