Gin And Tonic Sorbetto

1. 1

   Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.

2. 2

   Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Pour the tonic water into a bowl, add the sugar syrup, then cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4u00b0C).

3. 3

   Add the gin, lime juice and lemon juice to the chilled mixture, then pour into an ice cream machine and churn according to the manufacturer's instructions.

4. 4

   When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours).

5. 5

   Decorate each portion with lime slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.