Refreshing and super easy to make, this Gin and Tonic Sorbet recipe is ideal to enjoy as a grownup treat during the heat of summer, or any time of the year.
Gin and Tonic Sorbet recipe, yes, it’s a thing!
I love the simplicity of a Gin and Tonic, or as many refer to it, a G and T. It’s one of those drinks that remind me of sunny days, with a clean, crisp edge to it.
For this recipe, you get all of that flavor, from the tonic water to the lemony lime goodness. Made using an ice cream freezer, or you can make it as a no-churn frozen recipe. Either way, it’s just as simple to make as the classic G and T drink, but as a frozen variation of course.
What You’ll Need:
- Tonic water
- Dry gin
- Egg white
How to Make this Gin and Tonic Sorbet Frozen Treat:
- First, you’ll make a sugar syrup by combining the sugar and water then bringing it to a gentle boil for a few minutes until the sugar is dissolved. Set aside to cool.
- Once the sugar syrup has cooled, add in the tonic water, gin, and citrus zest and juice, mixing well.
- Whip the egg white until soft peaks form, and gently fold into the sorbet mixture.
- Pour the sorbet mixture into an ice cream freezer and freeze according to manufacturers instructions, about 40 – 60 minutes.
- If using the no-churn method, pour into a freezer-proof container (such as a loaf pan), cover with plastic wrap, and freeze for at least 2 hours, stirring to break up ice crystals every 30 – 45 minutes.
- Once either method is complete, transfer the gin and tonic sorbet into container, seal, and continue to freeze at least 2 – 4 hours more for a firmer texture.
Other Frozen Desserts to Try:
How to Make Gin and Tonic Sorbet:
- 12 ounces granulated sugar
- 12 ounces water
- 12 ounces tonic water
- Zest and juice 1 lime
- Zest and juice of 1 lemon
- 1 egg white
- In a large saucepan, place the sugar and water and bring to a boil, cook for about 5 minutes or until the sugar has dissolved. Set aside and allow to cool.
- In a large bowl, combine the cooled sugar syrup, tonic water, gin, and the zest and juice of the citrus.
- Using a stand mixer or handheld mixer, whip the egg white until soft peaks form, about 5 - 8 minutes.
- Gently fold the whipped egg white into the sorbet mixture until just blended.
- If using an ice cream maker, pour in the sorbet mixture and freeze according to manufacturers' directions, about 40 - 60 minutes. If using the no-churn method, pour into a container, such as a loaf pan, covering with plastic wrap, and freeze for about 2 hours, stirring up the mixture every 30 - 45 minutes to break up ice crystals with a fork.
- Transfer the sorbet into a freezer-proof container, seal, and freeze for at least an additional 4 hours or more until ready to serve.
- Garnish with lemon and lime slices if desired.
Gin and Tonic Sorbet can be kept in the freezer for up to 2 weeks.
Since using alcohol, it will take longer to freeze.
In this particular recipe, there is no cooking after the alcohol is added, so there will be a small amount of alcohol remaining.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 52gFiber: 0gSugar: 50gProtein: 1g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.