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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.
Recipe Facts
Ingredients
- 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
Directions
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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.
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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).
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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.
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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).
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Decorate each portion with lime slices and serve.
Special equipment
Ice cream maker