One of my current top favourite things at the moment is gin. There has been a huge wave of artisan gin coming out of South Africa recently and industry know-it-alls reckon after our wine and beer exports gin will be our next big alcoholic gift to the world. I’m not complaining though, the more great South African produce out there on international shelves the better for Brand SA and the future of SA’s food and beverage scene.
I have a post on this blog explaining how to make a simple syrup in order to make a sorbet the classic way. If you have the time and are curious, please check it, otherwise this recipe is very different from that original post. As we’ll be using tonic water and gin, this recipe is totally different from the classic sorbet one.
You can buy glucose at most good supermarkets, for some reason they put it in the health food section in tubs. If you can’t find it there then search for bakery supply stores in your area, they will definitely stock it. I normally tell people to use golden syrup if they can’t find glucose but I wouldn’t recommend it for this recipe because it will change the colour of your sorbet. The whole point of a gin and tonic sorbet is to keep it as white and fresh looking as possible, like a gin and tonic! The reason you use glucose is because it doesn’t crystallize like sugar does and so it results in a smoother final product.
- Castor sugar – 300g
- Glucose syrup – 100g
- Water – 400ml
- Tonic water – 400ml
- Good quality gin – 80ml
- Lime, zest and juice – 1
- Lemon, zest and juice – half a lemon
- Put the sugar, water and glucose in a pan on a low heat to dissolve. Once the sugar is dissolved increase the heat and allow the mixture to boil for about a minute. Remove from the heat.
- Stir in your tonic water and place the mixture in the fridge to cool down completely.
- Once cooled, stir in your lemon and lime juices and zest. Also add your gin and mix well.
- Place the mixture in a freezer proof container and place the entire mixture in the freezer.
- Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours, yes it may seem tedious but it’s awesome in the end). After the 4 hours (once frozen) place the mixture in a food blender and blend quickly. Return it to the container and back to the freezer. This process has to be quick, don’t allow the mixture to melt. Alternatively use an ice cream maker and churn the mixture.
To serve in a cool way, spoon out the inside of limes and place your scooped sorbet in them.