I appreciate that some of you who visit this site may be wondering where the gin element is, given its domain name. Well, as soon as the occasion arises I shall be back on the gin trail, believe me. In the meantime, here’s a cheeky recipe that I have hidden in my repertoire which is perfect for this heatwave:
Gin, tonic & lemon sorbet
Takes approx. half an hour and is really simple.
- golden caster sugar, 250g
- gin, 6 tbsp – don;t be tempted to add more, fellow gin-lovers, as it won’t freeze!
- tonic water, 500ml
- lemons, 2 – zested (if you like zest) and juice. Also tried with limes and is just as good.
- egg white, 1
Pop the sugar in a saucepan with 200ml of water and heat gently until the sugar dissolves. Boil gently for a couple of minutes. Leave to cool completely and then add the gin, tonic, lemon/lime juice and zest (if used).
Tip the mix into a freezer-friendly box (an old ice-cream box will be perfect) and freeze until almost set – approx. two hours. Then take a serving spoon and break it up into pieces.
Whisk the egg white, then tip the above frozen pieces and egg white into the food processor and blend to a lovely slush.
Pop back in your box and freeze until needed.
Serve in scoops with a sprig of mint.
Note: If you have an ice-cream machine, add the whisked egg white to the cooled mixture, add to the machine and churn until sorbet. Store in said freezer-friendly box until needed.