Gin & Tonic Sorbet Recipe
We’re deep in the dog days of summer and we’re dead set on doing everything we can to soak up every last ounce of sun and fun before fall hits.
So, in the name of chilled (and boozy) treats, we bring you the Gin & Tonic sorbet — a unique concoction that puts a refreshing twist on a classic cocktail. We've adapted it from a recipe we got on a visit to One Square Edinburgh, a Scottish haven for gin-ophiles (definitely stop by and try their version next time you’re across the pond).
With just five ingredients it’s simple to prepare — the key is to mix it several times during the freezing process. If it gets too icy, let it thaw a bit, then stir until it smooths out. Piece of cake (err… sorbet).
(Makes four servings)
• 2 bottles tonic water (we used Fever-Tree)
• 3 ounces gin (we used Tanqueray No. Ten)
• 2 egg whites
• Finely grated zest of ¼ grapefruit (or pomelo)
• 2 tablespoons powdered sugar
1. Whisk egg whites and sugar into a peak.
2. Slowly fold in the gin, tonic, and zest, being careful not to deflate the fluffiness.
3. Whisk vigorously.
4. Put into a container and freeze.
5. During the freezing process, whisk at intervals at least five or six times to fully combine the egg whites with the gin and tonic.