Sorbet is such a great treat to cool down and indulge a little to beat the summer heat. And I’ve become a big fan of making frozen treats out of my fave cocktails, it’s combining dessert and drinks in 1! Perfect by the pool or enjoying at an outdoor movie night, check out my tasty vegan cocktail sorbet recipe! This one is Gin and Tonic (my personal fave) but you can substitute and liquor, mixer and/or fruit to make it your own!
- 1 cup sugar of choice (I use monk fruit to keep it low calorie)
- 1 cup water
- Zest and juice from 2 medium limes
- 1 small cucumber, chopped (about 1 cup)
- 2 cups tonic water (I prefer fever tree elderflower)
- 3 ounces gin (I prefer Hendricks)
- Serve with fresh lime slices, additional tonic water and gin, if desired
In a small saucepan, combine the sugar and water. Heat over medium low, stirring frequently until the sugar is dissolved to create a simple syrup. Remove from the heat and cool completely.
In a blender, mix together the simple syrup, zest and juice from two limes, cucumber, 2 cups of the tonic water and the gin. Blend until smooth. Strain mixture into a baking pan or baking dish. Freeze 2 to 3 hours or until slightly frozen. Break up and stir with a fork. Freeze another 2 to 3 hours or until almost solid.
Spoon icy mixture into the blender and blend until lighter and smooth. Return the mixture to the baking pan and freeze until scoopable. Cover and store in the freezer for up to 2 months.
When ready to serve scoop the sorbet into glasses, top with a lime slice and additional tonic water and gin if desired.
