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 1.0g, carbohydrate 77.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 77.0g, salt 0.05 g
Recipe from Good Food magazine, July 2011.
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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 1.0g, carbohydrate 77.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 77.0g, salt 0.05 g
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11 October 2011
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29 August 2012
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