March 11, 2015

Gin & Tonic minty sorbet

Honestly, I think I deserve a gin & tonic on Wednesday aka the “hump day” as I cannot believe how many things have gone ever so NOT smoothly this week, let’s say the full moon might have had something to do with it?

Our windscreen of our car cracked not once but twice in two weeks! Two windscreen replacements later, our microwave has given us the death code H 97 which means there is no return and the freak hail and rain storm that lasted less than an hour brought down our entire trellis of wisteria! Add to that our little boy has become masterfully skilled in climbing out of his cot and waddling in his zipped up sleep suit like a penguin, opens the door and finds his way in the dark from one end of the house to another to frighten the living bejesus out of me at 2am, 4am in the morning! Say no more, sleep deprivation, surrounded by rising costs of mechanical breakdowns…Yes! Tonight is deserving of a gin & tonic. For a change, I’m going to dip into my gin & tonic sorbet that I made over the weekend. Limes have been selling at good prices and mint is growing wilder than ever so putting them both together is a superb complement to this sorbet. It’s the perfect palette refresher and you most certainly are feeling more positive after enjoying this icy treat.

Gin & Tonic minty sorbet

I have slightly adapted a recipe I found on by adding mint and reducing the gin. Please note, this is where an ice-cream churner would come in handy! Fear not, it still works well without one however it is best to use a larger more shallow container as I find it freezes better this way.


Gin & tonic minty sorbet


400ml caster sugar

400ml tonic water

3 Tablespoons gin (I like Hendricks, though any will do)

Zest and juice 1 lime, plus extra slices to freeze

Zest 1 lemon, juice of half, plus extra slices to freeze

1 Tablespoon finely chopped mint plus extra leaves for garnish

1 egg white

Edible rose petals to decorate


1. Put the sugar in a pan with 400 ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 minute. 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 zest, juice and mint. Pour into a container, then freeze until just frozen – this took me about 4 hours in my freezer not two as the original recipe reads.

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 quickly so it doesn’t start to melt. Pour the mix back into a container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid.

5. Serve the sorbet scooped into glasses or small bowls topped with mint leaves, lemon and lime slices. I also had a few edible rose petals lying around so used those too.






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