Gin and Tonic Sorbet

Nothing says summer like a Gin & Tonic.  Well, sunburn, mosquito bites, humidity, those say summer too.  But a G & T says summer in a better way.

I've done sorbets with white wine, red wine, with limoncello, so why not gin and tonic?  This could not be simpler but is such an unusual surprise to any one who tries it.   This sorbet can be a dessert, a slushy cocktail or a refreshing palate cleanser between courses during a dinner party.

Gin and Tonic Sorbet

1/2 c water
1/2 c sugar
1 lime zested, then juiced
2 1/2 c tonic water
4 ounces Bombay Sapphire gin


1. Combine water and sugar in a small saucepan.  Heat and stir until sugar is completely dissolved into the water.  Set aside to cool.
2.  Once sugar syrup is cooled, add lime zest, lime juice, tonic water and gin.  Taste and see if you want more lime or more tonic, etc.  Refrigerate until cold, about 2 hours.
3.  Use your ice cream maker as directed.  The consistency will still look slushy when it is done mixing. Transfer into a container and freeze until ready to serve.

*Note: If you don't have an ice cream maker, freeze the liquid in a wide, shallow container and every half hour take two forks and scrape them across the frozen top to create a granita-like consistency.