It may be winter outside – but guys, it is never too cold for some frozen dessert – especially when it contains gin.
Yup, that’s right, mamas. You may throw all those sanctimonious plans of Dry January out the window, because we are here to give you the world’s most delicious sounding dessert (and something we suspect you will want to whip up straight away): Gin sorbet.
It is light. It is refreshing. Oh, and it is boozy. And we are totally smitten.
Remember though – this recipe (by talented food blogger Domestic Gothess ) is rather heavy on the aul’ alcohol, so better stick to adults only when serving it up, okaaay?
How to make Gin and Bitter Lemon Sorbet
Ingredients
125g granulated or caster sugar
30 juniper berries, bruised
400ml carbonated bitter lemon
125ml fresh lemon juice (about 2 large lemons)
75ml gin
1 egg white
Method
- Place the sugar, juniper berries and bitter lemon in a pan, bring up to a simmer and simmer gently for five minutes then remove from the heat and leave to cool. Stir in the lemon juice and gin and refrigerate until cold.
- Gently whisk the egg white in a large jug until just frothy then pass the lemon mixture through a sieve into the jug and whisk to combine. Churn in an ice cream maker according to the manufacturers instructions; it will not freeze as firmly as usual due to the gin but should reach at least a thick slushy texture.
- Transfer to a freezer-proof container and freeze overnight, it will remain a soft-serve consistency but will become firmer (unless you don’t have a very powerful freezer in which case you may need to use less gin)
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