Chin-chin, it’s World Gin Day on Saturday. The Portly household never needs an excuse to down a G&T but for anyone less steeped in alcohol, this is a safe way to sup the spirit that kept the Empire afloat.
You really can’t add too much booze to ices, otherwise they won’t freeze. You need to start this sorbet the day before you want to eat it so it can have a night in the freezer. Other than that, it’s a doddle to make and a light and refreshing end to a summery meal or a good palate-cleanser between courses.
You can make it with or without an ice cream machine. I’m obliged to Caroline Liddell and Robin Weir for the basic recipe. Check out their updated book, Ice Creams, Sorbets and Gelati, published by Grub Street.
Gin and Tonic Sorbet
310g white granulated sugar
8 tbsp gin
375 ml tonic water
Zest and juice of 1 lemon
Zest of 1 lime (optional)
1 egg white
First make the sugar syrup: put the sugar and water into a saucepan and stir over a medium heat until the sugar has completely dissolved. Pour into a large jug – you should have 500 ml – and allow it to cool completely.
Add the gin, tonic, the strained lemon juice and the zest. Stir and taste and add more lemon juice if you think it needs it. Chill in the fridge.
Then either churn it for 15 minutes or still-freeze it by pouring it into a food-safe plastic box and putting it in the coldest part of your freezer for an hour to an hour and a half until it forms a slush when you beat it.
At this point, beat the egg white with a fork to loosen it and combine it with the sorbet mix. Then either churn for another 10 minutes until it’s slushy, or if using the still-freeze method, repeat the freeze-and-beat step twice more at 30-60 minute intervals.
Decant it into a suitable box if you haven’t already, cover with greaseproof paper and freeze overnight. Serve it straight from the freezer, garnished with a slice of lemon and/or lime if you’re feeling fancy. Cheers!