Gin and Tonic Sorbet

December 29, 2005

As the sun sinks slowly in the west and the year draws to a close, it’s very pleasant to sit outside and sip a gin and tonic and reflect on nothing in particular.

Gin used to be the poor people’s drink and it contributed further to their woes. Gin rocketed to popularity in London in the 1700s after excise taxes on beer doubled and farmers were able to get rid of their excess corn to the burgeoning gin trade. Several hundred distilleries sprang up around the city and it soon became the chemical oblivion agent of choice for those who couldn’t afford prohibitively priced whisky and brandy.

By 1736 the government was passing legislation aimed at reducing the number of London gin shops, and upping the taxes on the drink. Even so, by the 1740s, the locals were soaking up eight million gallons of the stuff each year.

In the 1820s two French chemists, Pierre-Joseph Pelletier and Joseph Caventou isolated quinine from the bark of a Peruvian tree. The isomer quinidine that they refined was effective in fighting off malaria but it dissolved poorly in water. However, it dissolved readily in gin and thus gin and tonic was born.

Gin tends to be a love it or leave it drink . Some people just can’t stand it while others regard a nice long G&T as a just reward for a hard day’s work.

The drink also translates rather well into a refreshing sorbet to serve between courses at dinner. I like it with a good dash of lime or lemon – almost enough to entice non gin-drinkers to sample and enjoy.

Start making this the day before it is required and, if you have time, give it three or four whiskings along the way. This will incorporate more air and make for a smoother product. If you have an ice cream machine, make it in that.

Gin and Tonic Sorbet

1 1/2 cups of sugar
1 cup of hot water
1/4 cup gin
2 cups tonic water
juice and zest of two lemons or limes
1 egg white

Dissolve the sugar in the water. Chill. Combine with the gin and tonic and the citrus juice and zest. Pour into a lidded container such as an ice cream carton and place in the freezer.

When it is almost frozen break it up with a fork or whisk and beat in the stiffly beaten egg white. Return to the freezer. When it has re-frozen, whisk again and freeze once more.

Serve in attractive dishes or glasses. Garnish with a sprig of mint.

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