Gin and tonic sorbet with lime
Serves 8 | prep 20 mins | total time
- 150g white granulated or caster sugar
- 250ml tonic water, from a freshly opened bottle or 2 small cans
- 6 large juicy limes
- 150ml gin
- ½ x 12g sachet Dr Oetker powdered gelatine (about 1½ tsp)
- 2 limes, cut into slices
Make up to 4 weeks ahead; freeze.
- In a medium pan, dissolve the sugar in 150ml tonic water over a low heat. Bring to the boil and simmer for 2 minutes. Leave to cool.
- Meanwhile, grate the zest from 3 limes and squeeze the juice from all 6 (about 200ml). Stir both into the cold syrup, cool, then chill alongside the gin for 8 hours or overnight.
- Put 1½ tablespoons cold water into a small pan and sprinkle over the gelatine. Leave for 5 minutes, then warm gently over a low heat until clear. Pour into a bowl and whisk in the chilled gin. Chill until cold but not set. Whisk into the chilled lime syrup with the remaining tonic water, then strain into a clean bowl.
Tip You can make this recipe without an ice-cream maker. Pour the chilled mixture into a shallow lidded plastic container and freeze for 2 hours. Stir with a fork to break up the ice crystals. Continue to freeze and stir the mixture every 1-2 hours until frozen.
- Pour into an ice-cream maker and churn for 45-50 minutes until thick (or see alternative method below). Scoop into a plastic box with a lid; freeze for 6 hours or overnight, until firm enough to scoop.
- Scoop into glasses; garnish with lime slices and cocktail stirrers.