Ingredients
- 250ml Fevertree
- elderflower tonic
- 150g white caster sugar
- 200ml lime juice (about 6 limes)
- Zest of 2 limes
- 125ml TX Gin
- 4 gelatine leaves
- Heat the sugar with 150ml tonic until dissolved. Bring to a boil, let it simmer for 2 minutes, then allow the syrup to cool.
- Zest two limes. Then squeeze them all until you have 200ml of juice. Add the zest and juice to the tonic syrup and place it in the fridge.
- Soak the gelatine leaves for 20 minutes in cold water, then squeeze them out. Warm them with five tablespoons of water while stirring until dissolved.
- Allow the gelatine water to cool to room temperature and mix with the TX Gin.
- Combine everything and strain the mixture. Pour into an ice cream maker and churn until you have a smooth sorbet.
- Let the ice freeze overnight in the freezer. No ice cream maker? Pour the mixture into a sealable container and place it in the freezer.
- Stir the mixture with a fork every hour to break the ice crystals.
Click here to order a bottle of TX Gin!
Take a small bowl and place it upside down. Cover the bowl with cling film and layer thin slices of cucumber over the bottom. Hold the slices in place with another layer of film and put it in the freezer. Let it freeze overnight just like the ice: your very own cucumber bowl.
