Scale
Ingredients
- ½ cup water
- ½ cup sugar
- 2 Clemengold mandarin (zested and juiced)
- 1 lemon zested and juiced
- 187 ml Clemengold juice
- 187 ml tonic water
- 1/4 cup gin
- 2–3 thyme sprigs
Instructions
- In a saucepan, make a simple syrup by heating water and sugar until the sugar has dissolved.
- Take off the heat and add all the zest and juice of the lemon and ClemonGold juice. Add the thyme sprig. Allow to cool and infuse. Once cooled, add tonic water and gin.
- Strain this liquid. Pour the strained liquid into the bowl of an ice cream machine. Follow your machine’s directions to freeze the sorbet. The sorbet will need to go in the freezer overnight to set completely.
- Note: If you don’t have an ice cream machine, freeze your liquid. If it goes rock hard and has too many hard crystals, give it a blitz in a food processor and freeze again.
- Store in a freezer-proof container in the freezer to fully harden