Gin & Tonic Sorbet – no ice cream machine
Now we all know that sometimes (or always as this helpful diagram would have us believe) we need a gin and tonic but how about in sorbet form? I set about to have a go and am very very happy with the results. It makes a slightly naughty dessert or mid afternoon ice when temperatures soar or a nice bitter mouth puckering palate cleanser in between courses. Its child’s play to make but probably better left to adults.
1 quantity of Italian Meringue (made with 4 egg whites)
the juice and very finely grated zest of 2 lemons or two lemons through a juicing machine skin and all (this is how I do it as its fast and you get a really nice bitter flavour which I want here)
2 tablespoons Cinzano
Softly mix the Italian meringue with all the other ingredients and freeze. Yes that really is it. I wish I could pretend it was more difficult but it is not. OK yes you do need to make the Italian meringue first and that requires some effort.
It will result in a very soft sorbet more like a frozen mousse (which is exactly what it is) due to the relatively high level of alcohol in it. Cheers!