Recipe
for :
 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
 Ingredients
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
Walnut
Grove Cooking Vacations
Published
with permission of Walnut
Grove Cooking Vacations
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