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Gin and tonic sorbet with lime


Serves: 8
timePrep time: 20 mins
timeTotal time:
Gin and tonic sorbet with lime
Recipe photograph by Martin Poole.

Gin and tonic sorbet with lime


Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
130Kcal
Fat
0gr
Saturates
0gr
Carbs
22gr
Sugars
19gr
Fibre
0gr
Protein
1gr
Salt
0gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 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)
To garnish
  • 2 limes, cut into slices

Step by step

Get ahead
Make up to 4 weeks ahead; freeze.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop into glasses; garnish with lime slices and cocktail stirrers.

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