Gin And Tonic Sorbet: Cool Off With A Sophisticated Frozen Treat
Nothing beats the refreshing combination of the classic gin and tonic on a hot summer day. Zesty and light, Gin & Tonic is the boozy cousin of a lemon cooler. The crisp, clean flavours of the drink lend themselves to frozen desserts well, which is why, a Gin & Tonic sorbet is the ideal addition to your menu, whether as a palate cleanser or as a dessert for your next brunch gathering.
It is also a perfect last minute dish that you can whip up with only a handful of ingredients that you may find lying around in your home kitchen.
Here’s how you can make the perfect Gin and Tonic Sorbet:
Ingredients:
1 cup water
1 cup of icing sugar
60 ml of gin
30 ml of tonic water
Lemon zest
A few mint leaves
45 ml lime juice
Method:
The Anglaise:
The first step in the recipe is to make the sugar and water syrup that makes up the base for this sorbet. To make this, take a medium saucepan and start combining the water and sugar on a low flame. You need to ensure that you frequently take the pan off the heat while stirring the mix continuously.
Once the sugar has completely dissolved into the water, switch off the burner and let your syrup come down to room temperature.
After your sugar syrup has cooled down, you will transfer it to a mixing bowl, then add lime juice, lemon zest, gin and tonic.
This mix is your anglaise for the sorbet. Take a cling film and cover this bowl, then stash it into the refrigerator for a good 2 hours, until the mixture has become chilled. This is a crucial step in the recipe because if you don’t chill the mixture, it may turn out to be grainy.
Freezing the Sorbet
Take the mixture and pour it on a tray. Then carefully place the tray inside your freezer and let it stay at least an hour. Check it intermittently and let it stay in the freezer for as long as possible.
Alternatively, you can also use an ice-cream churner for this step, if you have one at your disposal. The ice-cream machine will take about 25 minutes to churn your ice cream. But make sure to give it as many extra minutes as it requires. Since the anglaise has alcohol in it, it might take time to freeze completely.
If you have set the sorbet inside a freezer, take it out and use a fork to scrape out the sorbet from the tray into a metal bowl. Immediately transfer the bowl again to the freezer and let it harden up for a couple more hours.
If you have used the churner, wait till your liquid turns into a semi-solid slushy consistency. Then you scoop out the mix, transfer it into a container and again put it aside in the freezer for at least a few more hours till it comes firmer.
Your sorbet should be firm but also easily scoopable. In case you have frozen your sorbet for a bit too long, run your scoop or spoon under hot water for a few seconds, and then try again. The hot water should help loosen up the sorbet a bit.
Serve in a martini glass with a garnish of mint leaves.
Here are a few tips to ensure your Gin and Tonic sorbet is a party favourite every time:
Don’t skimp on the sugar. Since the recipe uses ingredients that have a sour and acrid taste profile, it is essential to balance the flavour profile with enough sugar. Only if you are going for an amuse bouche, you can take the sweetness down a notch.
Your anglaise always has to be chilled before you freeze it to prevent the formation of ice crystals in your final product.
