WATCH: How to make a summer gin and tonic sorbet

Put the castor sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 minute. Remove from the heat and allow to cool slightly.

Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.

Once the tonic mix is cold, add the Bombay Bramble Gin, lemon zest and lemon juice.

Ice cream churner method

Lightly whisk the egg white and combine with the gin and tonic mixture. Churn in an ice cream machine until frozen. Transfer to a container and store in the freezer until needed.

No-churn method

Pour the gin and tonic mixture into a container, then freeze until just frozen – this will take about 2 hours. Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so it doesn’t actually start to melt. Pour the mix back into your container and freeze until solid.

Serve the sorbet scooped into glasses or small bowls, and top with extra Bombay Bramble gin and fresh berries.

To serve as a berry G&T float: in a tall glass muddle some blackberries and raspberries together, add a tot of gin and tonic water to a glass and give a gentle stir. Top with 2–3 scoops of gin and tonic sorbet. Garnish with frozen lemon slices, raspberries and blackberries.

Notes: the egg white can be left out for a vegan version; the end result might be slightly less creamy.