Gin and Tonic Sorbet
In this summer’s hot weather, cool off with a gin and tonic sorbet from your very own kitchen, even if you don’t have an ice cream maker. This recipe hails from our friends at the Walnut Grove Cookery School in the unspoiled area of the Loire Valley, and, since this sorbet is frozen, it can be made well in advance of serving and enjoying it!
The school’s chefs recommend taking this fresh sorbet out of the freezer about 10 to 20 minutes prior to serving so it reaches the perfect consistency. While this sorbet is often served as a palate cleanser between an appetizer and main course, it’s also a perfect pre-dinner treat!
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Gin & Tonic Sorbet
Prep time: 5 minutes
Cook time: 1 minute
Cook method: Boil
- 400 ml cold water
- 300 grams caster sugar
- 300 ml tonic water
- Gin to taste (around 50 ml)
- Juice from 2 lemons or limes
- 1 tbsp glucose (optional)
Equipment: ice cream maker (optional)
1. Put the water and sugar into a saucepan. After it is brought to a boil, simmer for one minute.
2. Add the glucose and tonic water, and then chill in the refrigerator until cold.
3. Once cold, add the gin and lemon juice to taste. (Note: the gin’s flavor intensifies once the mixture freezes).
4. Transfer the mixture to an ice cream machine and churn until set. Freeze for 2 hours, minimum, after churning, and then it is ready to serve!
If you don’t have an ice cream machine, simply put the mixture into the freezer. Ever half hour or so, whisk it until the ice crystals are broken down and it has a smooth consistency. Then return to the freezer.
Our friends at the Walnut Grove Cooking School serve the sorbet with a strong G&T in the bottom of a shot glass and a ball of sorbet on top!
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By Peg Kern
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