This was one of those Christmas recipes that shows up in the newspapers that inspires a million other recipes (Hairy Bikers in the Daily Mail). I chose this as a recipe that Handsome could make again and again, so that he was responsible for something at our dinner parties… he loves making it, he’s good at it, and it is an absolute winner every time. We serve it as an apperitif when people arrive, with a splash of gin over the sorbet, or as a palate cleanser at the end of the main course. Its delicious, refreshing, and I haven’t yet found anyone that doesn’t like it. And the best part is… you can do a million variations, try it with cranberry juice instead of the lemon juice and serve it with vodka… you see where I’m going with this…
300g white sugar (don’t use brown as it discolors the end result)
Finely grated zest of 2 limes
150ml freshly squeezed lime juice (about 6 limes)
150ml freshly squeezed lemon juice (about 4 lemons)
100ml tonic water
Gin, to taste…
- Place sugar, lime zest and water in saucepan and bring to the boil, stirring occasionally.
- Boil for 5 mins, then remove from heat.
- Combine all ingredients (excluding gin) in a freezer safe bowl and leave to cool.
- Once cooled, place in freezer (without lid) and stir with a fork every 2 hours (it can be left overnight without stirring, but make sure you have got a couple of stirs in first.
- You should have a sorbet with the consistency of a slurpy or slushy.
- Serve in a bowl or glass with gin to taste and a small spoon.