Cuisinart ICE31U, Manual

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21
Gin & Tonic Sorbet
300g caster sugar
200ml water
Grated zest of 2 limes
150ml lime juice (approx 6)
150ml lemon juice (approx 4)
100ml tonic water, refrigerated
70ml gin
n Make a sugar syrup by placing the water, lime zest and caster sugar in a pan. Bring to
the boil, stirring until the sugar has fully dissolved. Remove from the heat and allow to
cool.
n Strain the lime and lemon juice and add to the sugar syrup. Cover and place in the
fridge until completely chilled or overnight. Add the gin & chilled tonic water to the
sugar syrup mix and stir well.
n Assemble the paddle holder with the ice cream attachment. Place in the freezer bowl
and turn the unit on.
n
While the unit is running pour the mixture into the freezer bowl. Mix until thickened,
about 30 minutes. The sorbet will have a soft texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place in the freezer for about 2
hours. Remove from the freezer 10 minutes before serving.
Hints & tips
To ensure that the sorbet freezes well during the churning process the ingredients need to
be 5ºC or below just before churning.