Recipes

Servings

Ingredients

Sorbet:

100g sugar

200g tonic water

200g tonic water, frozen into ice cubes

325g cucumber, peeled and cut into 2 cm pieces

25g lemon juice

70g gin

Lemon and mint tuile:

50g blanched almonds

30g unsalted butter, melted

80g caster sugar

50g plain flour

2 egg whites

1 lemon, zest only, no white pith

1 sprig fresh mint, leaves only

1 inch salt

Gin & Tonic sorbet

Method

Sorbet:

• Mix the sugar and tonic water in a pot and bowl for 5 minutes until the sugar is completely dissolved.  Transfer the syrup into a jug and set aside (watch out for ants!  I had to remake this because the ants found it irresistible!)
• Place the tonic ice cubes, cucumber, lemon juice, gin and reserved cooled syrup into a blender and blend for 3 minutes.
• Pour the mixture into a shallow freezable container with a lid.  Cover and freeze until set (approximately 8 hours).
• When the sorbet is frozen, cut the mixture into 4cm pieces.  Place the frozen gin pieces into a food processor and crush for 1 minute.  Transfer into a freezable container and place into freezer for a minimum of 3 hours, or until set.

Lemon and mint tuiles:

• Preheat oven to 170 degrees.  Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
• Place the blanched almonds into a food processor bowl and shop until fine.
• Add all remaining ingredients, including reserved almonds, to a mixing bowl and mix until well combined.
• Divide the mixture between prepared trays and spread it out into a thin layer (approx. 1 mm).  Bake for 10 minutes(170 degrees)  Carefully cut or break into shards, then return the tuiles to the oven and bake for a further 1 – 2 minutes (170 degrees), or until golden brown (the time will depend on how thick your tuiles are).  Set aside to cool completely.
• Serve the sorbet with tuiles and a slide of cucumber or sprig of mint.