Gin and Tonic Sorbet

Gin tends to be a love it or leave it drink these days. 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.

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. Cool. 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.