Cuisinart ICE31GE Instrucciones página 32

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
• 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.
• 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.
• Assemble the paddle holder with the ice cream attachment. Place in the freezer bowl and turn the
unit on.
• 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.
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