Now, I was extremely happy with my Pimm’s sorbet that I concocted recently, but The Man tends to like less fruit with his alcohol, and is in fact partial to the occasional gin & tonic (he sticks his pinky finger out as he drinks it!) So I decided to try a gin & tonic sorbet using the same kind of method and (according to him) it works very well!
Again, it is even easier to make (especially if you have an ice cream machine, which I do) and is fresh and light.
If you like it to have more lime flavour, or a little less sweet, just play about with the measurements a bit. Just remember that it’s harder to make it more alcoholic, as alcohol doesn’t freeze!
200grams Caster sugar
400ml Tonic water
The juice and peel of 1 large or 2 small limes
- Make a standard stock syrup by placing the tap water and sugar in a saucepan and heating until the sugar dissolves.
- Take off of the heat. Add the lime peel and leave to cool.
- Add the lime juice, gin and tonic water.
- Strain the liquid into a freeze-able container, stirring every hour until fully frozen to avoid ice crystals. (This should take around 4-5 hours) Alternatively, strain directly into your ice cream maker and churn according to the manufacturer’s instructions.
I decorated mine with lime slices – I asked The Man and he thinks it would go with anything, but is best served on its own in a glass so that you can drink it like an alcoholic slush puppy as it melts!
Yes, you read that right – Pimm’s sorbet!
It is incredibly easy to make (especially if you have an ice cream machine, which I do) and is deliciously light, fresh and summery, with just the right hit of Pimm’s!
600ml Orange juice (as this is the main ingredient, it’s worth paying for a decent pure juice one, not made from concentrate!)
200grams Caster sugar
1/3 cucumber, roughly chopped
A handful of mint (about 5 sprigs)
- Put the orange juice and sugar into a large saucepan and place over a medium heat, stirring until all the sugar has dissolved.
- Take off of the heat.
- Put the mint and chopped cucumber into the saucepan with the orange mix. Cover and leave to infuse for about 30 minutes. (Note: this is probably the most flexible part of the recipe. If you prefer your sorbet to be more minty, or less cucumbery etc, play about with the amounts and infusion time!)
- Strain the liquid into a large bowl or jug. Add the Pimm’s and stir thoroughly.
- Allow to cool down – place in the fridge for at least a couple of hours to intensify the flavour more if you have time.
- Place in a freeze-able container, stirring every hour until fully frozen to avoid ice crystals. (This should take around 5-6 hours) Alternatively, churn in an ice cream maker according to the manufacturer’s instructions.
I served with chopped strawberries and peaches as per my photo. Delicious!
I am not intending to include loads of recipes all of a sudden, but I have just made scones using the same recipe I’ve been using for a couple of years, and seems to yield gorgeous results every time! I love the fact that I can go from no scones to scones in less than half an hour.
- 350g self-raising flour , plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter , cut into cubes
- 4 tbsp golden caster sugar
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 1 tsp vanilla extract
- 1 egg beaten with 1 tbsp milk, to glaze
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
- I pronounce it scone as in gone!
- It has to be clotted cream first and then good strawberry jam on top!
Oh, and in case you wondered, my gorgeous antique cake stand folds up into a thin circle thing, and came from Battlesbridge Antique Centre where I go at least a couple of times a year! (The little sticky-out but at the top is actually a cafe!)