Gin and tonic sorbet: refreshing cocktail ice cream
Gin and tonic can also be served without a glass - ice cold as sorbet. Imagine spooning the tangy freshness of lime, tonic and a hint of gin straight from the bowl.
The result is not just a dessert, but a little vacation on the tongue.
Perfect for hot evenings when a normal drink gets warm too quickly or just because. The sorbet is light, refreshing and has that tangy kick that you love so much about gin and tonic.
It goes wonderfully as an intermediate course on a menu or simply as a surprise for guests. And if you want to add a little variety, use special gin and tonic combinations (see below).
Content
* For qualified purchases via Amazon links on this page, I earn a small commission without any disadvantage to you. Thank you very much!
Price: € 34.99
(€ 17.50 / Stück)
Jetzt auf Amazon kaufen*
Preis inkl. MwSt., zzgl. Versandkosten
Amazon
Ingredients and instructions
Gin and tonic sorbet
Limey-fresh with a hint of juniper - the cocktail ice cream
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 655 g Tonic water
- 26 g Lime juice
- 66 g Gin
Dry ingredients
- 130 g Sugar *
- 64 g Dextrose *
- 43 g Dry glucose *
- 13 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If an ingredient is lumpy, pass it through a sieve.130 g sugar, 64 g dextrose, 43 g dry glucose, 13 g inulin, 0.5 g locust bean gum, 0.5 g guar gum
- Pour half of the tonic water into a saucepan and heat gently. The liquid should not boil, just warm up a little (alternative preparation: see Tips).655 g tonic water
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat a little more.
- Add the rest of the tonic water and the lime juice. Mix everything thoroughly with a whisk.26 g lime juice
- Leave the ice cream mixture to cool and infuse in the fridge for approx. 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Beat the ice cream mixture well again with a mixer and then start the freezing process.
- When the ice cream mixture is almost ready. Pour in the gin. Ideally little by little. Depending on the alcohol content of the gin used, the ice cream may not set.66 g gin
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Rezept schon ausprobiert?Erwähne @eismacher!
Variations: Gin & tonic combinations
- Classic & refreshing: London Dry Gin + Indian Tonic + lime
- Fruity & floral: Hendrick's Gin + Elderflower Tonic + cucumber slices or rose petals
- Tart & Mediterranean: Gin Mare + Mediterranean Tonic + rosemary + lemon zest
- Berry & playful: Monkey 47 + hibiscus tonic + a few raspberries
- Light & summery: Tanqueray No. Ten + grapefruit tonic + fresh mint
If you need more inspiration, you can visit the website of miomente.de look around. But as is always the case, you have to try for yourself what you like best. There's no other way but to try it out.
Tips and tricks for gin and tonic sorbet
- Ice machine or freezer compartment? With an ice cream maker it becomes creamier, but it also works very well in the freezer and then becomes a little coarser. This has its very own charm and is then more of a Granita.
- Freezing time: Due to the alcohol, it may take a little longer for the ice cream to freeze through. When the alcohol is added, it is also possible that some of the sorbet will melt again. A little perseverance is therefore required. If your ice cream doesn't set, try using less gin.
- Using herbs and botanicals
Fresh mint, basil or rosemary go really well. A few juniper berries as decoration or blueberries also stand out well due to their color. - To make tonic or not? If you don't boil the tonic beforehand, the CO₂ will gradually escape during freezing. This creates lots of little bubbles, which can make the sorbet crumblier, depending on how you make it and how firm the ice was when it went into the freezer. Some people therefore boil the tonic briefly to remove the carbon dioxide. The result is creamier and more homogeneous, but the taste is different. Alternatively, you can try shaking the tonic or leaving it open. You'll have to find out for yourself what tastes best to you. I do it as described above.
Leave a Reply