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Our homemade gin and tonic sorbet is perfect for every season. After all, you can do with a little refreshing cooling down every now and then.
Soak the gelatine in cold water and squeeze out well. Place in a small saucepan with the lemon juice and zest, water and sugar and heat gently over a medium heat until everything has dissolved.
Remove from the cooker and pour in the gin and tonic water. Stir well and allow to cool to refrigerator temperature.
Now pour the mixture into the ice cream maker and freeze to the desired consistency (approx. 30-45
minutes).
Tip: The above recipe can also be used to turn other cocktails into sorbet. It is only important not to increase the amount of alcohol, otherwise the ice cream will not freeze.
