Bake the Book
20130712-bakethebook-ginandtonic-sorbetto.jpg

[Photograph: Anders Schonnemann]

With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."

Reprinted with permission by Matt O'Connor. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.

About This Recipe

Yield: serves 4
Active time: 40 minutes
Total time: several hours, including freezing
Special equipment: Ice cream maker

Ingredients

  • 150ml (5fl oz) water
  • 150g (5oz) caster sugar
  • 150ml (5fl oz) tonic water
  • 3/4 tbsp gin
  • zest and juice of 1 lime, plus extra to decorate
  • juice of 1/2 lemon

Procedures

  1. Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.

  2. Pour the syrup into a heatproof bowl and set aside for 
about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Pour the tonic water into a bowl, add the sugar syrup, then cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4°C).

  3. Add the gin, lime juice and lemon juice to the chilled mixture, then pour into an ice cream machine and churn according to 
the manufacturer's instructions.

  4. When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 
2–3 hours).

  5. Decorate each portion with lime slices and serve.