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Lenin and Lime: Gin & Tonic Sorbetto

Lenin and Lime: Gin & Tonic Sorbetto

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Greetings, comrade. This quasi-revolutionary sorbetto is so bone-chillingly good that there’ll never need to be another cold war. It’s one of the flavors we were developing for our ‘Dictators of Cool’ collection, which included our old favorites Adolf Hitler (The Great Licktator), Colonel Gaddafi (Cone El Gaddafi), and David Cameron (Fake 99). — Matt O'Connor, The Icecreamists


  • 5 Ounces water
  • 5 Ounces caster sugar
  • 5 Ounces tonic water
  • 3/4 Tablespoons gin
  • 1 lime, juiced and zested
  • Juice of 1/2 lemon


Calories Per Serving163

Folate equivalent (total)2µg1%

Gin and Tonic Sorbet

The perfect little palate cleanser or finisher for your outdoor party: a gin and tonic sorbet. Yes, you heard that right.


  • ½ cups Sugar
  • ½ cups Water
  • 1 whole Large Lime, Or 2 Medium-sized Limes, Zest And Juice
  • 3 ounces, fluid Gin
  • 2-½ cups Tonic Water


In a saucepan, make simple syrup by heating water and sugar until sugar is dissolved. Take off heat and add lime zest and juice. Let cool. Once cooled, add tonic water and gin. Taste it and make any adjustments according to taste. Let everything cool in the refrigerator, then strain into the bowl of your ice cream machine. Follow your machine’s directions to freeze the sorbet. Store in a freezer-proof container in the freezer to allow it to harden some more.

Serve in pretty little glasses garnished with more lime zest, thin little slices of lime, or rim the glass with lime sugar (a mix of lime zest and sugar pulsed together in the food processor).

Gin and Tonic Sorbet

1 large or 2 medium lemon or limes, zest and juice

3 fl.oz. shot gin. Vodka also works!

In a saucepan, make simple syrup by gently heating ½ cup water and sugar until sugar is dissolved. Remove from the heat and add the lemon or lime zest and juice.

Combine the gin and syrup then refrigerate. Also keep the tonic water icy cold in the refigerator add this to the gin syrup in the ice cream machine as you start to process.

Follow your machine’s directions to freeze the sorbet 30-45 mins. Transfer and store in an appropriate container and freeze to allow it to continue to firm.

Remove from the freezer 10 minutes before serving,

Serve in pretty little glasses garnished with more lemon or lime twists and/or rim the glass with lime sugar (dampen the edges of your serving glasses and dip into a mix of lime zest and sugar pulsed together in the food processor).

Alchohol doesnt freeze so all else has to be frozen firmly after processing in a ice cream machine to form the sorbet, citrus pith is ghastly in this so zest carefully.

If your mix sets too firmly, whizz it in a food processor to break up larger cystals and airate. Alternatively if you would prefer a softer set whip an egg white to soft peak stage and fold this though the setting sorbet.

Gin & tonic with lemon cordial & rosemary

I am a fan of a good G & T and you can read my post on how to make a perfect gin and tonic from five years ago, which weirdly turned into one of my biggest posts over time. The 100 odd comments are the best part, where people chime in with their tips on how to perfect this simple but beautiful drink. People take it seriously. Gin is also super trendy at the moment with gin bars popping up all over the place. We have two in town and one in Stellenbosch that I know of. With this recipe, I’ve made it very lemony with the addition of the new Roses Lemon cordial and garnished with a sprig of rosemary to give it an herbaceous kick. It’s delicious.

We all know and love Roses iconic Lime Cordial and no bar is complete without it, and now they have added a petal to the range with the new Lemon Cordial. It’s much softer in taste and not as astringent as the lime so children will love it too. It works perfectly in a variety of cocktails and drinks like the classic whisky sour. It’s marvelous to sweeten fruity iced teas or add a splash to a punch.

So use a tall or a short glass for your gin and tonic. I prefer a taller one. A brandy balloon also looks very cool. Garnish with citrus – here I’ve obviously used lemon to keep things lemony, but lime is another option. Thyme or rosemary is a lovely addition and looks very impressive. You can muddle the stalk in the glass before adding the ice if you want to release more of the flavour oils. A few juniper berries or fresh blueberries could also look lovely in floating around in the mix. It’s as important for your drink to look as good as it tastes. Really there are no strict rules when making a gin and tonic, and gin bars kitted out with an array of garnishes is all the rage at weddings and parties these days.


  • 1 shot of your favourite and best gin
  • 40ml Roses Lemon Cordial
  • Tonic water
  • Ice
  • Rosemary and lemon to garnish

Mix the drink by first adding the ice, then the gin, then the Lemon Cordial and then finally top it up with tonic and more ice if necessary. I like a lot of ice.

Martin Miller's gin and tonic sorbet

Put the sugar and water into a saucepan, bring to the boil and simmer for one minute. Add glucose and Fever Tree tonic water, and chill in the fridge until cold.

Remove from fridge and add Martin Miller's Gin and lemon juice to taste (don't be tempted to add more gin because when it's frozen, the flavour develops and gets much stronger). Transfer to an ice cream machine* and churn until set. Freeze for at least two hours after churning and remove from the freezer 10-12 mins before serving to ensure it is at its best consistency.

*If you don&rsquot have an ice cream machine, you can still make the sorbet by putting the syrup into the freezer and, every half hour, whisk it until the ice crystals are broken down and the consistency is smooth, then return to the freezer. Serve with a strong G&T in the bottom of a martini glass and top with a ball (or two!) of the sorbet on top.

Chef Lesego's Blog

One of my current top favourite things at the moment is gin. There has been a huge wave of artisan gin coming out of South Africa recently and industry know-it-alls reckon after our wine and beer exports gin will be our next big alcoholic gift to the world. I’m not complaining though, the more great South African produce out there on international shelves the better for Brand SA and the future of SA’s food and beverage scene.

I have a post on this blog explaining how to make a simple syrup in order to make a sorbet the classic way. If you have the time and are curious, please check it, otherwise this recipe is very different from that original post. As we’ll be using tonic water and gin, this recipe is totally different from the classic sorbet one.
You can buy glucose at most good supermarkets, for some reason they put it in the health food section in tubs. If you can’t find it there then search for bakery supply stores in your area, they will definitely stock it. I normally tell people to use golden syrup if they can’t find glucose but I wouldn’t recommend it for this recipe because it will change the colour of your sorbet. The whole point of a gin and tonic sorbet is to keep it as white and fresh looking as possible, like a gin and tonic! The reason you use glucose is because it doesn’t crystallize like sugar does and so it results in a smoother final product.

  • Castor sugar – 300g
  • Glucose syrup – 100g
  • Water – 400ml
  • Tonic water – 400ml
  • Good quality gin – 80ml
  • Lime, zest and juice – 1
  • Lemon, zest and juice – half a lemon
  1. Put the sugar, water and glucose in a pan on a low heat to dissolve. Once the sugar is dissolved increase the heat and allow the mixture to boil for about a minute. Remove from the heat.
  2. Stir in your tonic water and place the mixture in the fridge to cool down completely.
  3. Once cooled, stir in your lemon and lime juices and zest. Also add your gin and mix well.
  4. Place the mixture in a freezer proof container and place the entire mixture in the freezer.
  5. Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours, yes it may seem tedious but it’s awesome in the end). After the 4 hours (once frozen) place the mixture in a food blender and blend quickly. Return it to the container and back to the freezer. This process has to be quick, don’t allow the mixture to melt. Alternatively use an ice cream maker and churn the mixture.

To serve in a cool way, spoon out the inside of limes and place your scooped sorbet in them.

Gin and tonic sorbet

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
200ml water
150ml freshly squeezed lime juice (about 6 limes)
150ml freshly squeezed lemon juice (about 4 lemons)
100ml tonic water
Gin, to taste…

Lime Tart Recipe with Gin & Tonic Sorbet by Chef Philip Gleeson

This lime tart recipe with gin and tonic sorbet was created by Chef Philip Gleeson from Kilashee Hotel. A refreshing, zesty dessert to end a meal.


Shortcrust Pastry
450g plain flour
120 g cornflour
290g butter
140 g caster sugar
1 egg yolk
100g milk

Lime & gin tart
250ml cream
175grm sugar
3 limes
5 eggs
3 shots of Hendricks gin

Pickled cucumber
50g brown sugar
Thinly sliced cucumber
150ml white wine vinegar
3 piece of star anise whole

Shortcrust Pastry
1. Sieve together the flour and the cornflour. Rub the butter into the flour to form a crumb. Mix together the sugar, egg yolk and the milk.
2. Add the crumb and form into a soft paste. Do not over mix. Wrap in Clingfilm and chill for at least 30 minutes before using.
3. Grease a 10inch round tin with butter. Roll out the pastry into a circular shape. Roll up the pastry onto a rolling pin and gently fold into the case.
4. Line with parchment paper and fill with baking beans. Cook at 160oc for 40minutes. Remove paper and beans and cook again for a further 5-10mins or until centre is golden brown.

Lime & gin tart
1. Bring the cream and the sugar to the boil. Add the 3 shots of gin, zest and juice of the limes.
2. Add in the eggs one at a time. Leave to cool in a cold bowl for 20mins. Skim the top of the mixture.
3. Add the mix to the pre-baked tart case. Bake at 120oc for 30-40mins. There should be a little wobble in the centre of the tart mix. Leave to cool in the fridge for 2hours.

Pickled cucumber
1. Bring the sugar, star anise and the vinegar to the boil. Allow to cool for 30 mins before adding the cucumber. Seal in an air tight container and leave in fridge over night.

Philip has been the executive chef at Killashee Hotel for 6 years. He has has been a chef for the last 24 years and has experience from all over the world. He worked in Dublin in the Conrad and Morrison Hotels, Melbourne, Palazzo Versace 6 star hotel on the Gold coast (Australia) and the 5 Star Marriot Hotel in Limerick.

The key to a great gin and tonic recipe is to balance the bitterness of tonic against the gin. Never tasting one too much more than the other.

So we already know that there’s gin, tonic water and ice, but how much? What kind of gin and don’t forget the lime, right?

What kind of gin should I use to make a gin and tonic?

When making gin and tonics, choose a gin that is mid- to high-shelf. A London dry gin (such as Beefeater), Plymouth or Bombay work well. London dry gins will be more straightforward in flavor while Plymouth gin will be a bit more aromatic. We’ve also used Bombay Sapphire and loved it, but we really enjoy Sapphire’s extra spiciness.

What’s the best tonic to use for gin and tonics?

I prefer the tonic water sold in the smaller, single-serving bottles. The tonic will be fresh and you won’t lose any fizz. A lot of people swear by Schweppes, but we can’t say we have noticed a difference enough to specify on that one. We particularly enjoy the Fever Tree and Q tonics.

For a lower calorie cocktail, you can use light tonic. Light tonic doesn’t have as much flavor as regular, but it does help to lower the calories. You can also water regular tonic down with a little seltzer water or club soda.

What is the best ratio of gin to tonic?

A gin and tonic should be crisp and refreshing, never boozy or heavy. After doing some research, ratios can vary. Some enjoy equal parts gin to tonic, others reduce the gin and double the tonic. For us, we liked it right in the middle, which kept the drink light and crisp, but still aromatic from the gin.

Do I need to use lime?

A classic gin and tonic needs fresh lime. It should be refreshing and never flat on flavor. Fresh lime helps with this and brightens everything up. If you don’t have lime, lemon is an excellent substitute.

More Gin Cocktail Recipes

  • You can’t go wrong with this Classic Gin Fizz Cocktail. It’s uncomplicated, fresh, light, and timeless.
  • Learn what sloe gin is and how to use it to make one of our favorite cocktails: The Sloe Gin Fizz.
  • Have you ever heard of a Southside Cocktail? It’s a simple cocktail recipe – Gin-based, mint-kissed with a touch of citrus.
  • Add an herbal spin to the classic gin fizz cocktail with fresh rosemary and make Rosemary Gin Fizzes.

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne


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