Gin & tonic sorbet

Gin & tonic sorbet

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(9 ratings)

Prep: 10 mins Cook: 10 mins Plus freezing


Serves 6 - 8
This classic drink makes a refreshing and cheeky summer party dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal314
  • fat0g
  • saturates0g
  • carbs77g
  • sugars77g
  • fibre0g
  • protein1g
  • salt0.05g
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  • 400g caster sugar
  • 400ml tonic water
  • 4 tbsp gin



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

  • zest and juice 1 lime, plus extra slices to freeze



    The same shape, but smaller than…

  • zest 1 lemon, juice of half, plus extra slices to freeze



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 egg white


  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

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Comments, questions and tips

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19th Apr, 2019
I used a packet of Zylotol (275gms) with 50gms of sugar to make up the difference, (diabetic guest) leaving lots of time as per comments. Still hadn’t frozen by bed time so was a bit worried it would be rock hard over night. No worries, easy to break up with a fork - bit like slush puppy. Quick whizz with egg white. Great result. I tasted as I went along to get the sweetness balance.
26th Dec, 2018
Made this for our pre desert for Christmas day. Very easy and very nice. I'd never tried a sorbet before but this has whetted my appetite. I left out the egg white because it was Christmas and I forgot about it.
Brenda Nelson's picture
Brenda Nelson
30th Aug, 2018
Weeeell...not loving it, but I did make changes. I didn't want to use 2.5 cups of powdered sugar. So I substituted 1 tbl liquid stevia. Still not sweet enough. Id increase that next time. And I had hesitated about using the rind. But ignored my intuition...always bad. I used 1.5 limes, no lemons. Blenderized them with egg white and 1 tbl of guar gum. After 4 hours in the freezer the texture is nice but the flavor is more like grapefruit than lime. Next time i would peel off the rind completely and increase the proportion of tonic water, reduce the gin to 2 tbl.
9th Jul, 2014
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!
28th Feb, 2014
very nice sorbet!. i omitted the egg whites to make it vegan and it still had a lovely smooth texture.
3rd Jan, 2014
Delicious, everyone thoroughly enjoyed it and asked for recipe, took slightly longer to freeze than expected, but worth the wait!
spraggyt's picture
10th Mar, 2013
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.......
13th Jan, 2013
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!
10th Dec, 2012
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: 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.
29th Aug, 2012
it went down a treat with us at a summer Bbq. i used an ice cream maker to make the sorbet .


9th Jun, 2013
What does the last minute egg white do?
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