Gin and Tonic Sorbet
1/2 cup sugar
1 large or 2 medium limes, zested and juiced
2 1/2 cups tonic water
3 fl. oz. shot gin
In a saucepan, make simple syrup by heating 1/2 cup water and sugar until sugar is dissolved. Take off heat and add lime zest and juice. Let cool. Once cooled, add tonic water and gin. Taste it and make any adjustments according to taste. Let everything cool in the refrigerator, then strain into the bowl of your ice cream machine. Follow your machine’s directions to freeze the sorbet. Store in a freezer-proof container in the freezer to allow it to harden some more.
Serve in pretty little glasses garnished with more lime zest, thin little slices of lime, or rim the glass with lime sugar (a mix of lime zest and sugar pulsed together in the food processor).
