Gin & tonic sorbet
This classic drink makes a refreshing and cheeky summer party dessert
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
plus freezing
Low-fat
- 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.
- Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
- 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.
- 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
PER SERVING (6)
314 kcalories, protein 1g, carbohydrate 77g, fat 0 g, saturated fat 0g, fibre 0g, sugar 77g, salt 0.05 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1415681/
http://www.bbcgoodfood.com/recipes/1415681/
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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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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
plus freezing
Low-fat
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
PER SERVING (6)
314 kcalories, protein 1g, carbohydrate 77g, fat 0 g, saturated fat 0g, fibre 0g, sugar 77g, salt 0.05 g
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11 October 2011
Serenity2007 commented on this recipe
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