Citrus Gin Sorbet

Dairy-Free Citrus Gin Sorbet

Dairy-Free Citrus Gin Sorbet is a sorbet for the adults! This is why I love making sorbet at home. It’s simple, tastes so much nicer than what you buy in the store, and with a little practice and confidence you can make it your own. You can make this dairy-free sorbet either with or without an ice-cream maker.

Ingredients:

200 g caster sugar

300 ml water

1 lemon

1 orange

1 lime

30 ml gin

1 egg white

Method:

Wash the citrus fruit and then dry.

Grate the rind off all of the citrus fruit and place into a saucepan. Leave some to decorate the top of the sorbet if you wish.

Juice the citrus fruit and place to one side.

Place the sugar and water into the saucepan with the citrus fruit rind and place onto the heat. Bring it to the boil and stir until the sugar dissolves.

Decrease the heat and continue to simmer for 2 minutes.

Take the pan off the heat and leave to cool. Once cool, mix in the juice from the lemon to the syrup and then chill in the refrigerator. I usually make the syrup the night before and continue with the recipe in the morning!

If you don’t like to eat citrus fruit rind then remove this now. Add the gin to the syrup mixture.

Lightly whisk the egg white until it is just frothy. I use a food mixer for this. With the mixer still on pour the syrup into the mixer and let the egg white and syrup combine.

Once you have finished whisking you may find some of the rind is attached to your whisk. Remove this and place back into the syrup and then pour this into the ice cream machine as per instructions.

Transfer into the freezer.

Additional Notes:

How much of the citrus rind you leave in the sorbet is entirely up to you. Grate it finely or coarse. Experiment to see what you prefer.

I often freeze my sorbet in small portions so one portion can be taken out at a time as required.

Decorate with rind if you wish. It’s pretty, and it helps you to remember the flavour!

The dairy-free sorbet will last up to 2 weeks in a freezer.

Remember not to waste the egg yolks. Freeze them and save them for other recipes.

Try different fruit and flavour combinations.

Instructions without Ice Cream Machine:

Freeze the syrup for 4 hours until mushy.

Then remove from freezer and beat by hand or in a food processor until smooth.

Whisk the egg white until just frothy and then mix into the sorbet mixture before freezing again for 1 hour.

I check the sorbet at this point and mix again before freezing for another 3 hours.

Equipment Used:

KitchenAid Stand Mixer

Saucepan

Ice Cream Maker

Freezer containers.