Elderflower Gin & Tonic Sorbet

Elderflower Gin and Tonic Sorbet served in glass bowls
  • 6 servings
  • 5 mins to prepare
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  • 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.