Lenin And Lime Gin And Tonic Sorbetto Recipes

Steps:

• Add the raspberries, gin and lime juice to a shaker with ice and shake to blend. Strain over a glass with ice, add the tonic and stir. Add a few whole raspberries and a slice of lime.

Steps:

• 1. Pour the water into a saucepan and add the sugar. Place over low heat and bring to a boil, whisking often, until the sugar dissolves. Reduce the heat and let simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
• 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, fill a sink halfway 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 40°F).
• 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. 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. Decorate each portion with lime slices and serve.

Steps:

• Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
• Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
• Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen - this will take about 2 hrs.
• Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together - do it quickly so it doesn't actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices