Gin & Tonics with Lime Sorbet
|Gin||18 Fluid Ounce (500 Milliliter)|
|Limes||4 , juiced|
|Lime wedges||4 (For Garnish)|
|Lime cordial||8 Tablespoon|
|Ice cubes||8 (Adjust Quantity As Needed)|
|Chilled tonic water||1 Pint (600 Milliliter)|
|Caster sugar||1 Pound (450 Gram)|
1. For the sorbet, put 500ml water and the sugar into a pan over a low heat and leave until the sugar has dissolved. Bring to the boil, then remove from the heat and cool. Meanwhile zest 6 of the limes, then juice all 12. Stir the lime zest and juice into the sugar syrup, then cover and chill overnight.
2. The next day, strain the syrup, then churn in an ice-cream maker. Alternatively, pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more, then leave in the freezer until needed.
3. To serve the gin & tonics, put the gin, lime juice (you'll need about 8 tbsp), lime cordial and 16 scoops lime sorbet into a tall jug or liquidiser and blend until smooth and slushy. Fill 8 glasses with ice and pour 75ml of tonic water into each one. Top up each glass with the sorbet mixture, stir to mix, then garnish each glass with a lime wedge and serve.