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 Master French Cuisine culinary vacation 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! Still, 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!
Please contact us for details on this or any of our cooking trips in France.
400 ml cold water
300 grams caster sugar
300 ml tonic water
Gin to taste (around 50 ml)
Juice from 2 lemons
1 tbsp glucose (optional)
Equipment: ice cream maker (optional)
Put the water and sugar into a saucepan. After it is brought to a boil, simmer for one minute.
Add the glucose and tonic water, and then chill in the refrigerator until cold.
Once cold, add the gin and lemon juice to taste. (Note: the gin’s flavor intensifies once the mixture freezes).
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.
Walnut Grove Cooking School serves the sorbet with a strong G&T in the bottom of a shot glass and a ball of sorbet on top!