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Recipe for :

Gin & Tonic Sorbet

This recipe for Gin & Tonic Sorbet has been reproduced courtesy of Walnut Grove Cooking Vacations run by chefs Maynard Harvey and Benedict Haines . . . two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation.

On one of their cooking vacations their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your cooking skills and techniques in the kitchen.

Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people! Like the idea and want to know more then have a look at the web site - www.walnutgrovecookery.com

Gin & Tonic SorbetIngredients for Gin & Tonic Sorbet

400ml cold water
300g caster sugar
300ml tonic water
gin to taste - around 50ml
juice of 2 lemons
1 tbsp glucose (optional)

How to make Gin & Tonic Sorbet

  • Put the sugar and water into a saucepan, bring to the boil and simmer for 1 minute.
  • Add glucose and tonic water, chill in fridge until cold.
  • When cold add the gin and lemon juice to taste. NB: don't be tempted to add too much gin because when it is frozen the flavour intensifies.
  • Transfer to an ice cream machine and churn until set.

    If you do not have an ice cream machine, you can still make sorbet by putting the syrup into the freezer, and every half and hour or so, whisk it until the ice crystals are broken down, and the consistency is smooth - then put back into freezer.
  • Freeze for at least 2 hours after churning, then it is ready to serve.
  • We serve this with a strong G&T in the bottom of a shot glass, with a ball of the sorbet on top. A good party sorbet!

Serving Suggestions and Advanced Preparation:

This can be made well in advance because of the fact it is frozen, however it is always worth taking homemade ice creams and sorbets (because they have no artificial softening agents) out of the freeze 10 to 20 minutes before using to allow it to reach optimum consistency. We serve this particular sorbet as a palate cleanser i.e. between the starter and the main course, however due to the fact this is such a fresh sorbet it might be a novel idea to serve it or just eat it yourself as a pre-dinner refresher in the sun!

Makes 600ml


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