While many of our readers are looking forward to spring, here in Australia, we are wrapping up summer. My favourite cocktail in the summer months is definitely a Gin and Tonic. Piled with ice and garnished with a slice of lime, this quintessential British cocktail manages to tick all the right boxes. It’s cool, refreshing and a great thirst quencher. And while I don’t plan on wearing a tweed jacket and speaking with an accent any time soon, every time I enjoy a “G & T” (as we say here in Australia) I almost feel British.
The drink’s history goes back to the colonial days of British India. In order to mask the flavour of the bitter tasting and malaria-fighting quinine found in the tonic, British troops added gin to the mix. This made it easier to drink and take their medicine at the same time!
Whilst I still enjoy the occasional gin and tonic on a sultry Sydney evening, today I’ve gone for something a little more adventurous. I’ve turned this cocktail into a sorbet. This can easily be served as a palate cleanser between courses or as a grand finish to your next dinner party. Just be wary though. One small scoop is plenty and quite strong in taste, so don’t serve too much. Enjoy each mouthful slowly, and savour the delight of this icy, lime infused dessert.
Gin and Tonic Sorbet
Yield: Approx. 1 quart (1 liter)
Tools: Saucepan, wooden spoon, sieve, ice cream maker
Ingredients
½ cup (110 g) sugar
Juice and zest of two limes
2½ cups (600 ml) tonic water
½ cup (120 ml) gin
Instructions
1. Prepare a simple sugar syrup by boiling the water and sugar in a saucepan. Stir using a wooden spoon, and once the sugar has dissolved, remove from heat and set aside.
2. Add the grated lime zest and juice to the sugar syrup, and allow it to cool completely.
3. Once it has cooled, add the tonic water and gin.
4. Strain the mixture through a sieve, and pour it into an ice cream maker. Follow the manufacturer’s instructions to make the sorbet.
Note: If you don’t have an ice cream maker, you can freeze the gin and tonic mixture in the freezer. After four hours, use a fork and scrape the mixture, and put it back in the freezer. Repeat two more times to achieve a sorbet consistency.
Recipe adapted from YuppieChef
Gin and Tonic (Cocktail)
Yield: 1 drink
Glassware: Highball glass
Ingredients
2 oz (60 ml) gin
Tonic water
Lime slice for garnish
Instructions
1. Place the ice cubes in the glass.
2. Add the gin.
3. Top with tonic water.
4. Garnish with a slice of lime.
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I think I recognize that sorbet from a post in The Ivory Hut blog back in 2010: http://ivoryhut.com/2010/05/gin-and-tonic-sorbet-you-heard-me/. Looks almost identical, except you use a tad more gin. Did you adapt your recipe from hers?
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This couldn’t come at a better time, this is just the one two punch what my sore throat needs!
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Love a good gin and tonic! You could feel British, but Spanish is certainly an option. They’re obsessed with them here (http://world.time.com/2013/03/01/gin-tonic-spains-obsession-despite-the-recession/). And I can see (taste) why!
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Ok, I can die now. My life is complete. Eat gin and tonic sorbet, die of happiness.
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Man oh man. How have I never thought of this?
This may be the most brilliant idea I’ve heard in a long time. Gin and tonic… in crunchy desserty ice mode! This must happen.
Definitely doing this for this coming Memorial day BBQ, 9 hour slow smoked ribs finished with a scoop of this! OH H, E, double hocky sticks YES!