As a gin-lover I’m always looking for ways to incorporate my favourite drink into cooking. This gin sorbet is so delicious and refreshing, I’m sure you’ll love it as much it as I do! It’s great as a light dessert or you could serve a small scoop as a palate cleanser between courses. The gin liqueur I’ve used has a 20% alcohol volume so if you use a full strength gin you’ll need to reduce the amount you add or it will taste too strong and be difficult to freeze.
300g caster sugar
500ml good quality tonic water
Zest and juice of one lime
Zest and juice of half a lemon
75ml of Edinburgh Gin Raspberry Liqueur
1 egg white
- Put the sugar and water in a pan over a low heat and stir regularly until the sugar is dissolved. Once dissolved, turn the heat up and allow the liquid to boil for one minute.
- Transfer the liquid to a bowl to cool (an empty plastic ice cream tub or tupperware is ideal). Once cooled to room temperature place in the fridge for one hour.
- Add the tonic water, gin and citrus juice and zest. Freeze for 8 hours.
- Remove from the freezer and break up the mixture with a fork. Transfer to a blender and add the egg white. Blitz until smooth but try to do this quickly before the mixture melts too much.
- Transfer back into your tub and freeze overnight. For best result remove from the freezer ten minutes before serving.