With summer in full swing, Gillian Reay-Young shares this recipe for Gin and Tonic Sorbet to enjoy in the sun.
- 170g (6 oz) of caster sugar
- Zest and juice of 2 limes
- 6 tbsp of gin
- 425ml (3⁄4 pint) tonic water (NOT diet)
- Fresh lime and mint to decorate
- Dissolve the sugar in 425ml (3⁄4 pints) of water over a moderate heat.
- Stir in the juice, zest and skin of lime and boil for five minutes until reduced.
- Put to one side to cool, then squeeze out the peel and strain.
- Mix in the tonic water and gin and put the liquid into a freezer container (I use an old ice cream carton) and freeze.
- When frozen, take out of the carton and beat until it goes creamy in texture, then return to the freezer until you’re ready to serve.
- Serve in a glass with a little grated lime peel and a spray of fresh mint. Of course, alcohol does not freeze, so the more gin you put in, the more slushy it will be. However, it does have a wonderfully fresh taste!
Note: This recipe is suitable for adults only.