A full-bodied London dry gin makes all the difference in the flavor of this cucumber-gin sorbet from David Lebovitz’s revised and updated version of The Perfect Scoop.
⅔ cup tonic water
⅓ cup sugar
6 Tbsp. gin
6 fresh mint leaves
1½ cups peeled, seeded cucumber pieces
1 Tbsp. freshly squeezed lime juice, plus more to taste
In a small saucepan, heat ⅓ cup of the tonic water and the sugar, stirring until the sugar is dissolved. Let the syrup cool to room temperature. Pour the syrup into a blender and add the gin, mint, cucumber and lime juice. Blend until smooth. Add the remaining tonic water, taste, then add more lime juice, if desired. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Makes about 2 cups.
Reprinted with permission from The Perfect Scoop Revised and Updated, copyright © 2018 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.