Gin Fizz slushie

AT A GLANCE

  • Serves 6 people

Call it a soft sorbet if you will, but we think of it as a very grown-up slushie.

  • 80 gm liquid glucose
  • 450 ml sugar syrup (see note)
  • 300 ml lemon or lime juice
  • 40 ml gin, plus extra to serve
  • To serve: organic rose petals and 1-2 drops rosewater
01   Combine glucose and 450ml water in a saucepan and stir over medium heat to dissolve. Add sugar syrup, cool completely, add juice and gin, refrigerate until chilled, then churn in an ice-cream machine. Garnish with rose petals and serve with a drop or two of rosewater and extra gin to taste.

Note To make sugar syrup, combine equal parts caster sugar and water in a saucepan over medium heat, stir to dissolve sugar, bring just to the boil, then cool.

Topics:

DRINKS, MODERN AUSTRALIAN, AUTUMN, GIN, DESSERT, LIMES, LEMONS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND ALICE STOREY

FEATURED IN

Mar 2011

Mar 2011

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