Gin & Tonic Sorbet

I had a gin and  tonic sorbet for dessert at Hawksmoor and have declared it my favourite ever. I have been raving about it and so naturally, the boy wants some too.

400g caster sugar

400ml tonic water

4tbsp gin

Zest and juice of a lime

Zest of a lemon and the juice of half

1 egg white

I use an ice cream maker as they are quite cheap and makes this very simple. The bowl just lives in the freezer when we’re not using it, so it’s always ready to go. Ahead of time make a sugar syrup – put your sugar in a small pan with 400ml water and heat until the sugar has completely dissolved. Boil for 1 minute and cool it down again. Pour the syrup in a large bowl with the tonic water and let it cool in the fridge for an hour. With all the sugar in the syrup there is little virtue in using slimline tonic!

The boy thinks this is a stingy amount of gin, but any more and it won’t freeze. Besides we only want the flavour. That said don’t use one of the export strength gins either.

Don’t let the boy separate the egg – he will need at least 3 eggs before he gets one done properly.

Once the liquid is cool, pour into the ice cream maker along with the citrus. Whisk the egg white until frothy and pour that in too. Let the ice cream maker do its stuff.

It’s lovely soft melty stuff so eat straight away (easy) or freeze in a container for later (harder to do)