Gin and Tonic Sorbetto

[Photograph: Anders Schonnemann]

With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."

Reprinted with permission by Matt O'Connor. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.

Gin and Tonic Sorbetto

About This Recipe

Yield:serves 4
Active time:40 minutes
Total time:several hours, including freezing
Special equipment:Ice cream maker
This recipe appears in: Bake the Book: Lenin and Lime (Gin & Tonic Sorbetto)


  • 150ml (5fl oz) water
  • 150g (5oz) caster sugar
  • 150ml (5fl oz) tonic water
  • 3/4 tbsp gin
  • zest and juice of 1 lime, plus extra to decorate
  • juice of 1/2 lemon


  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 4°C).

  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.


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