Gin & tonic sorbet

Gin & tonic sorbet

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins Plus freezing

Skill level

Easy

Servings

Serves 6 - 8

This classic drink makes a refreshing and cheeky summer party dessert

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (6)

kcalories
314
protein
1g
carbs
77g
fat
0g
saturates
0g
fibre
0g
sugar
77g
salt
0.05g

Ingredients

  • 400g caster sugar
  • 400ml tonic water
  • 4 tbsp gin
  • zest and juice 1 lime, plus extra slices to freeze
  • zest 1 lemon, juice of half, plus extra slices to freeze
  • 1 egg white

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Method

  1. 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.
  2. Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
  3. 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.
  4. 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

Recipe from Good Food magazine, July 2011

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Comments

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loulout's picture

This is amazing! So delicious. I'm a massive G&T fan anyway, but I think non G&T drinkers would also like it.
The texture is great. I whisked the egg white until stiff and folded it in as per other sorbet recipes. I thought just frothing it with a fork seemed strange, but maybe it works.
Definitely takes a lot longer to make than I thought from reading the recipe. Took a long time to cool the sugar syrup and tonic mix in the fridge - should have done this the night before maybe. Then it took a LOT longer than 2 hours until it was starting to freeze, but overall brilliant and I will be making this regularly!

bakerboy_za's picture

very nice sorbet!. i omitted the egg whites to make it vegan and it still had a lovely smooth texture.

Mummaj's picture

Delicious, everyone thoroughly enjoyed it and asked for recipe, took slightly longer to freeze than expected, but worth the wait!

spraggyt's picture
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Totally agree with comment that this needs to be prepared WELL in advance - I was fooled with the 20min prep time too - wish I'd made it the day before. However everyone enjoyed their cold drink.......

dawn13's picture
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Great recipe but it took 2 days to freeze in a tupperware container in my freezer! This is not a last minute dessert, it needs to be prepared well in advance. I think the '20 minutes' time can be misleading!

olivertwistgin's picture
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I reduced the 400g of Caster Sugar down to 300g as I felt it would be too sweet as per Serenity's comment above.

My other tip would be to use Oliver Twist Gin ... the smooth non harsh taste make it perfect for this dish. You can buy this specialist brand here: http://www.thewhiskyexchange.com/P-18827.aspx

If you decide not to use OTG then you may wish to increase the sugar by another 25/50g.

Please message me and let me know how you got on.

edwyn1958's picture

it went down a treat with us at a summer Bbq. i used an ice cream maker to make the sorbet .

serenity2007's picture

Far too sweet for a G&T sorbet i did'nt like it at all, hey ho! the hunt goes on for the perfect g&t sorbet

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