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One of my favourite drinks at the moment is gin. There has been a huge wave of artisanal gin coming out of South Africa recently and industry know-it-alls reckon that, after our wine and beer exports, gin will be our next big alcoholic gift to the world.
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You can buy glucose syrup at most good supermarkets; for some reason they more often put it in the health food section in tubs. If it’s not there, search for bakery supply stores in your area (or check out my blog, where I have a recipe for a simple syrup to make a sorbet the classic way). 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 crystallise like sugar does and so it results in a smoother final product.
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. 300g castor sugar
. 100g glucose syrup
. 400ml water
. 400ml tonic water
. 80ml good-quality gin
. 1 lime, zest and juice
.½ a lemon, zest and juice
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.
Stir in the tonic water and place the mixture in the fridge to cool down completely.
Once cooled, stir in the lemon and lime juices and zest. Also add the gin and mix well.
Pour the mixture into a freezer-proof container and place it in the freezer.
Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen. This will take three to four hours and, yes, it may seem tedious but it’s awesome in the end. After the four hours, once it’s frozen, place the mixture in a 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.
Serving tip: Spoon out the inside of limes and place your scooped sorbet in them.
Check out more recipes on Semenya’s blog at lesdachef.wordpress.com
For his professional services, visit lesdachef.com
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- City Press