Gin and Tonic Sorbet
Guys. I know I shouldn’t really complain about LA weather because…like blizzards and tornadoes and stuff (although there are wildfires happening nearby), but…it’s as hot as balls here. When I come home from work, this is what Ralph and Ted look like:
I think we’re going to give Ted a bath because this picture doesn’t even show how greasy and homeless he looks. I mean, I’m not joking when I say that it was at least 90 degrees in our apartment since we don’t have central air and we get exactly 0.00 breeze. It’s hellish.
So, when I stumbled upon this, I almost squealed in delight.
Gin and Tonic Sorbet
Ingredients:
Sorbet base:
2 cups simple syrup
squeeze fresh lemon juice
pinch kosher salt
Gin and tonic sorbet ingredients:
1 1/2 cups tonic water
1/4 cup fresh lime juice
1 1/2 teaspoon juniper berry extract (available at amazon.com)
1/4 cup gin
zest of 1 lime, grated on a microplane
Method:
1. Make simple syrup: In a 4 quart saucepan, combine 2 1/4 cups sugar and 2 cups water. Bring to a boil over medium high heat, stirring until sugar is dissolved.
2. Remove from heat and chill, about 30 minutes.
3. Make your base. Combine simple syrup, 1/2 cup water, lemon juice, and salt in bowl. Stir well.
4. Combine sorbet base with tonic water, lime juice, and juniper extract in a bowl.
5. Process in an ice cream maker according to manufacturer instructions. Add gin during last 2 minutes of churning. Add zest and churn for a few seconds more.
6. Scrape into airtight storage container. Freeze for a minimum of 2 hours before serving.
There’s gotta be a way to make ice cream without an ice cream maker, right? I don’t need to run out and buy an ice cream maker just to make this, right? I’m about to scour the internet to find out.
Oh, and I know I’ve missed a couple of cocktails, but I’ll be perfectly honest. The last one I made I hated so much that I almost got a paper towel and wiped my tongue off like a small child would do. It greatly deflated me. I’ll get back on the horse, though. I promise.
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