Gin and tonic sorbet

This sorbet is perfect on a hot summer evening – cold and a bit tart. Due to the 1/2 cup of gin, it does not freeze solid, it retains a bit of a slushy consistency. If you like your sorbet more icy, reduce the gin to 1/4 cup.

1/2 c water
1/2 c sugar
Juice & zest of 2 limes
2 1/2 cups tonic water
1/2 cup gin
1 egg white

Prepare the simple syrup by boiling the water and sugar in a saucepan. Once the sugar has dissolved, remove from heat. You could also use 3/4 cup pre-made simple syrup. Add the lime zest and juice to the simple syrup and allow to cool completely.

Once cooled, add the gin & tonic water and process in an ice cream maker. Froth the egg white with a fork. Combine with the sorbet mixture. Using either a food processor or immersion blender, pulse the mixture quickly to attain desired consistency. Freeze for at least 4 hours or overnight.

Recipe adapted from


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