Gin and tonic sorbet
Ever since I posted the gin and tonic sorbet on the Scottish & Irish theme night we did last year it has become so popular! I was amazed then about the difference that Hendrick's gin made and this Cotswolds gin does exactly the same - lending it's own distinctive taste to the sorbet. What I find is the freezing temperature of the sorbet seems to bring out more flavour in the gin, which is why it is so important to have good quality gin which has been distilled with love. It's like the difference between using vin de table and vintage claret - life is only so long so you might as well enjoy it!
I use the recipe from Ices the Definitive Guide:
120ml (Cotswolds) Gin
500ml Sugar syrup (about 300g sugar, 300ml water)
375ml Tonic water
Juice 1 lemon
1 egg white (pasteurized)
Makes about 1 litre
Combine the gin, sugar syrup, tonic water and lemon juice (may need a bit of extra lemon). Cover and chill in the fridge.
When ready churn in the ice cream machine (I have one of these ones now - best I've had!) or still freeze (there is a link on how to do this here). 10 minutes before the end of churning (I did mine after 40 mins) add the egg white. Continue churning for a further 10 mins.
Due to the alcohol content in the sorbet it won't freeze completely to the point where it can be eaten straight away - you will need to empty it into a container and freeze overnight. Make sure you hide it at the back of the freezer or someone else will have polished it off by the time you come back!
|Assiette of deserts in Bourton on the Water 2012 with gin and tonic sorbet shotglass at the back - this was about 1 mile from where this gin is produced (wish I'd known about it then!)|
In other interesting news they also produce a Cotswold Vodka! Just saying.....