This is a winner frozen cocktail or sorbet. It is very quick to make and is a magic palate cleanser for a great dinner with friends or simply a wonderful refreshment for a hot summer’s afternoon.
Sugar syrup, tonic, lemon juice, gin and mint leaves are the simple ingredients I use. I have tried many different gins and this time I have given a go to the new trendy Gin everyone is talking about in Australia: Four Pillars rare dry gin. It comes from a small Australian distillery based in the Yarra Valley and born out of a successful crowd-funding campaign in 2013.
This rare dry gin is not your traditional English Gin. As this team of passionate distillers say, juniper is only a canvas here, on which are painted different flavours inspired by Australia: strong flavoured citrus, they use whole oranges, cinnamon and star anise, which gives this traditional fruit cake flavour, and local botanicals such as Tasmanian Bush Pepper leaves and Lemon myrtle.
Here is this simple but delicious recipe.
- 250g water
- 220g sugar
- 1 twig of mint (6 large leaves or the equivalent in small ones)
- 300g good tonic water
- 100ml high quality gin
- grated zest of 1 lemon
- 6 lemons juiced
- Pour water and sugar in a saucepan. Bring it to the boil and set aside.
- Fill your sink with very cold water. Place the saucepan with sugar syrup in it to cool.
- Grate 1 lemon entirely (coarsely if using a food processor or otherwise very finely).
- Squeeze this lemon and 5 others.
- Chop the mint leaves (coarsely if using a food processor or otherwise very finely).
- In a food processor pour the cooled syrup, mint, tonic, gin and lemon juice. Mix at maximum speed for 10 to 20 seconds (speed 18 for Magimix). If you're not using a food processor simply pour everything in a bowl and stir well :)
- Freeze in an ice-ream maker (of any sort).
- Note that gin doesn't freeze. You will need to freeze it longer than your usual ice-cream. You can also make popsicles :)