International Cooking School Vacations: Gin and Tonic Sorbet

Gin and Tonic Sorbet

March 2009

Gin and Tonic Sorbet
Try this refreshing sorbet—a new take on a favorite beverage, brought to you by the chefs Maynard and Benedict of the Walnut Grove Cooking School. To learn more about French cuisine with the chefs of the Walnut Grove, please check out Walnut Grove Cooking School.

Ingredients

  • 400 ml (1¾ cup) cold water
  • 300 g (10½ oz) caster (superfine) sugar
  • 300 ml (1¼ cup) tonic water
  • 50 ml gin (3½ tbsp, or to taste)
  • juice of 2 lemons
  • 1 tbsp glucose (optional)

Equipment: ice cream maker (optional)

Directions

1. Put the sugar and water into a saucepan, bring to the boil and simmer for 1 minute.

2. Add glucose and tonic water, chill in fridge until cold.

3. When cold add the gin and lemon juice to taste. NB: don’t be tempted to add too much gin because when it is frozen the flavour intensifies.

4. Transfer to an ice cream machine and churn until set. Freeze for at least 2 hours after churning, then it is ready to serve. If you do not have an ice cream machine, you can still make sorbet by putting the syrup into the freezer, and every half and hour or so, whisk it until the ice crystals are broken down, and the consistency is smooth – then put back into freezer.

5. We serve this with a strong G&T in the bottom of a shot glass, with a ball of the sorbet on top. A good party sorbet!

Notes: Serving Suggestions and Advanced preparation This can be made well in advance because of the fact it is frozen, however it is always worth taking homemade ice creams and sorbets (because they have no artificial softening agents) out of the freeze 10 to 20 minutes before using to allow it to reach optimum consistency. We serve this particular sorbet as a palate cleanser i.e. between the starter and the main course, however due to the fact this is such a fresh sorbet it might be a novel idea to serve it or just eat it yourself as a pre-dinner refresher in the sun!