Elderflower Gin & Tonic Sorbet
- 300ml water
- 300g caster sugar
- 2 lemons, zest and juice
- 500ml tonic water
- 100 ml elderflower cordial
- 3 tbsp gin
- Extra lemon zest to garnish
1 Place the sugar into a saucepan; add 300ml of water and the zest of 2 lemons. Bring to the boil stirring to help dissolve the sugar.
2 Remove from the heat and add the lemon juice, tonic water, elderflower cordial and gin.
3 Pour into a loaf tin and allow to cool.
4 Place the tin in the freezer and freeze for 4 hours. Break up the ice crystals using a fork and freeze for a further 4 hours.
5 To serve, spoon into chilled glasses and garnish with extra lemon zest.