Gin & Tonic Sorbet
A wonderfully fresh Gin & Tonic Sorbet from the Dairy Diary.
Caster sugar 350g (12oz)
Gin 4 tbsp
Lime 1, finely grated zest and juice
Lemon 1, finely grated zest and juice
Tonic water 500ml bottle
Egg white 1 large
Lemon and lime zest and slices to serve (optional)
In a pan, dissolve sugar in 300ml (½ pint) water set over a low heat. Increase heat and boil for 1 minute. Pour into a large jug, cool, then chill.
Stir in gin, citrus zest and juices and tonic water then pour into a freezer-proof plastic container and freeze for 5-6 hours until solid.
Break ice up then pile icy chunks into a food processor. Froth egg white with a fork, add to processor and pulse quickly to mix. Pour back into container and freeze until solid.
Serve 3-4 small scoops per person and decorate with zest and citrus slices, if you like.