Lenin And Lime Gin And Tonic Sorbetto Recipes
GIN & TONIC SORBET
This classic drink makes a refreshing and cheeky summer party dessert
Provided by Sarah Cook
Categories Dinner, Drink, Supper
Time 20m
Number Of Ingredients 6
Steps:
- 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.
- Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
- 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.
- 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
Nutrition Facts : Calories 314 calories, Carbohydrate 77 grams carbohydrates, Sugar 77 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
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- Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
- Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Pour the tonic water into a bowl, add the sugar syrup, then cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4 degrees C).
- Add the gin, lime juice and lemon juice to the chilled mixture, then pour into an ice cream machine and churn according to the manufacturer’s instructions.
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