Gin and Tonic Sorbet from The Great Ice Cream Book by Jon Croft
Make a stock syrup. You want to achieve 24° on the saccharometer. Mix the cooled syrup with the gin, tonic and lemon juice. Place into ice cream machine or deep freeze. If using the deep freeze,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- juice 3 lemons
- teaspoon egg white
- ½ pint (275 ml.) stock syrup
- juniper berries, for decoration
- sprigs of mint, for decoration
- 2 wine glasses (7 fl.oz.-200ml.) tonic
- 1 wine glass (7 fl.oz.-200ml.) gin
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