Gin & Tonic Sorbet

Morning! Hope you all had a pleasant Halloween weekend.

I personally, am not a Halloween person. Skimpy costumes, forcing the feeling of fear upon yourself and treading on the toes of what was once an important religious day just feels a bit odd and I would rather not. 

Another reason that lead me to skip the parties and forgo the sexy coca cola bottle costume was that I was booked for a catering event the following morning. That’s right, whilst you were dressed as a mouse (duh) I was poaching chicken, julienne-ing peppers and  polishing glasses. 

Whilst I am not a Halloween person, I am a gin person. I love gin. And bread. Gin and bread. All other diploma students at Leiths probably forget my name and just whisper there she goes, crazy bread/cat/gin lady…

 

Do I care? Sorry, can’t hear you (over the sound of my knitting needles/the Archers omnibus). Too busy drinking gin. And turning it in to a sorbet. 

Here we go. By the way – you’ll need a food processor for this. I use this one but if you don’t have one, leave a comment and I will come up with a solution. 

Gin & Tonic Sorbet
Although a summery dessert, too delicious to restrict to summer months. Refreshing, zesty and delicious.
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Ingredients
  1. 1 x empty ice cream tub (at least 900ml) with a lid
  2. 300g granulated sugar
  3. 300ml warm water
  4. 4 tbsp gin (Aldi's generic London gin works a treat)
  5. 2 limes, zested then juiced
  6. 1 egg white
Day One
  1. Put the sugar and warm water in a pan over a low heat until it's dissolved. Brush any sugar dust from the sides of the pan, then bring to the boil for 1 minute. Remove from the heat and allow to cool off.
  2. When the sugar syrup is cold enough to handle, pour into the tub with the tonic water. Carefully stir and put in the fridge until cold.
Day Two
  1. Take the tub out of the fridge, pour in the gin (resist the temptation to add in extra gin - it won't freeze properly) grate in the lime zests, then add the lime juice. Pour in to a container and then into the freezer.
Day Three
  1. Get out your food processor, and using the correct attachment whip up the egg white (the blade won't work this - use a whisk or a hand mixer if you've lost/don't have this attachment).
  2. Then, get the frozen mix from the freezer and mash it up with a fork. Switch to the blade attachment, then pour in the mix. Blitz quickly, then put it back in the tub and into the freezer.
Day Four
  1. When ready to serve, mash the mix with a fork a little.
Notes
  1. If you prefer lemon in your G&T, swap that for the lime. Or use one lime and one lemon.
  2. Egg allergy? No problem, just leave the egg out. The sorbet won't be as light, but you'll survive.
Adapted from BBC Good Food
Adapted from BBC Good Food
Rosie's Salad Days http://rosiejoneswineexpert.com/

Try it, give it to your friends. Or keep it for yourself. No judgement here from gin lady.

Rosie xxx

xoxo

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