Sicilian gin and tonic sorbet

Alcohol has long been used to enhance savoury dishes and we are now seeing it appear more on dessert menus too.

With many consumers wanting something a bit lighter than a filling pudding, alcohol based sorbets could be the answer and they are surprisingly easy to make.


875ml tonic water

150g Caster Sugar

150g Rubicone Happy Hour base

125ml Gordon’s Sicilian Lemon Gin


Warm the liquids slightly to about 40c and add and blend the dry ingredients into the mix.

Blend until dissolved then pour into the batch freezer.

Decorate with twists of lemon or grated lime zest.


Serving Suggestion

Hollow out a lemon or a lime and refill with the mix and put in the blast freezer.


Top Tip

Why not try a bucks fizz sorbet?  

250ml orange juice

250ml prosecco

150g Caster Sugar

150g Ruicone Happy Hour base


 For more recipes download our magic of Christmas magazine

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