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).
Have you tried the recipe yet?Mention @ice cream maker!