Gin and tonic sorbet

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!


200ml water
200grams Caster sugar
400ml Tonic water
150ml Gin
The juice and peel of 1 large or 2 small limes


  1. Make a standard stock syrup by placing the tap water and sugar in a saucepan and heating until the sugar dissolves.
  2. Take off of the heat.  Add the lime peel and leave to cool.
  3. Add the lime juice, gin and tonic water.
  4. 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!