400ml cold water
300g caster sugar
300ml Fever Tree Tonic water
50ml Martin Miller's Gin
Juice of 2 lemons
1tbsp glucose (optional)
Fresh mint, lime and lemon slices to garnish
Put the sugar and water into a saucepan, bring to the boil and simmer for one minute. Add glucose and Fever Tree tonic water, and chill in the fridge until cold.
Remove from fridge and add Martin Miller's Gin and lemon juice to taste (don't be tempted to add more gin because when it's frozen, the flavour develops and gets much stronger). Transfer to an ice cream machine* and churn until set. Freeze for at least two hours after churning and remove from the freezer 10-12 mins before serving to ensure it is at its best consistency.
*If you don’t have an ice cream machine, you can still make the sorbet by putting the syrup into the freezer and, every half hour, whisk it until the ice crystals are broken down and the consistency is smooth, then return to the freezer. Serve with a strong G&T in the bottom of a martini glass and top with a ball (or two!) of the sorbet on top.
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