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Gin and vodka lemon sherbet cocktail recipe

Gin and vodka lemon sherbet cocktail recipe


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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Vodka cocktails

A very refreshing cocktail using lemon sherbet or lemon sorbet. Perfect for a summer's evening!

8 people made this

IngredientsMakes: 1 cocktail

  • 2 scoops lemon sherbet or sorbet
  • lots of crushed ice
  • 35ml vodka
  • 25ml gin
  • soda water
  • 1 to 2 lime wedges

MethodPrep:10min ›Ready in:10min

  1. Put two scoops of the lemon sherbet into a glass.
  2. Crush ice by putting in a bag and placing a towel over it and smashing with a rolling pin. Add a generous amount to the glass with the sherbet.
  3. Pour in the vodka and gin and stir well.
  4. Top off with a splash of soda water.
  5. Squeeze over the lime juice and drop the wedges into the glass. Serve.

Tip

To make your own lemon sorbet put 250ml water into a pan with 400g caster sugar. Heat and stir until clear, then add the juice of 6 lemons and stir. Leave till cool, then transfer to a container and freeze, stirring occasionally.

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The Cottage Smallholder

I forgot all about lemon gin until my sister and I got into making sloe gin. We had made a heady investment of a case of gin and, after picking a vast sack full of sloes in freezing cold winds, decided to find another use for the remaining bottles. My sister found an old recipe for lemon gin this stated that it would take three years to mature. I must admit I wasn’t keen on waiting three years.

My sister persuaded me to experiment. I did, after all, have five litres of sloe gin to see me through the long gap. I also liked the idea of travelling with a bottle of lemon gin in the boot of my car for three years (see method below).

We made a bottle each and, after a few months of rolling about in the boot of my car, I moved my bottle to the cottage larder where it slipped behind an old mixer and was forgotten. Four years later it was discovered and retrieved by a tall boyfriend who spent a lot of time in the larder as this was one of the few places that he could stand up in the cottage. The lemon peel had totally vanished. The liqueur was unbelievably good. A Dom Pérignon leap from the NZ brew. I hate to admit it but this is better than sloe gin and at least one notch up from our raspberry gin.

When Danny arrived the remains of the lemon gin had been buried again. A couple of years ago he unearthed and secretly sampled it (this was an eleven year old vintage). He rushed upstairs, woke me up and insisted that lemon gin must be made every year from now on, in vast quantities.

If you are patient, have a surfeit of gin or want to produce something exceptional for best friends that drop by, try this recipe. It’s well worth the wait.


The winning recipe: ruby gin fizz

Really, nothing could be easier than a gin fizz. Also, you’ve got to get your five-a-day from somewhere, so why not from cocktails?
Clairetweet, via GuardianWitness

Makes 6-8
For the syrup
300g red berries
200g sugar

For the cocktails
6-8 shots of gin
2 limes, juiced
Soda water
Ice

1 To make the fruit syrup, put the fruit and sugar in a saucepan over a low heat, then bring to a gentle simmer and cook for around 5 minutes, until the fruit has broken down and the sugar has dissolved. Push through a sieve to remove the seeds and pulp, then chill.

2 To make the drink, put ice cubes in the bottom of your glasses, top with a generous amount of syrup, a good squeeze of lime, followed by the gin. Top up with soda water and decorate with raspberries and lime to serve.

BinnyShah’s pic, uploaded to GuardianWitness, of a masala chai mint rum infusion. Photograph:BinnyShah/GuardianWitness Photograph: GuardianWitness


Masala chai mint rum infusion

Add a chai teabag to rum with a few spices and mint leaves, and voila: a spicy cocktail!
Binnyshah, via GuardianWitness

Serves 2
2 shots spiced rum
1 chai tea bag
1 cinnamon stick
Soda water
1 tsp sugar
1 tsp garam masala
Juice of 1 lime
A handful of mint leaves

1 Pour the rum into a glass or jug, then infuse the teabag and cinnamon stick in the rum for around 20 minutes.

2 Remove the teabag and cinnamon stick, then pour the rum into a cocktail shaker and add soda water, sugar, garam masala and a dash of lime. Give this mixture a good shake and strain into two glasses. Add a handful of mint leaves, then serve.


Gin cocktail recipes for you to try

Gin Martini

There is no real mystery to making this classic cocktail. It is basic and quite simply just gin and dry vermouth. The best thing about this cocktail is that after you fall in love with it, all you need to do is adjust the ratio of gin to vermouth and choose your preferred garnish. After some experimentation, you will know exactly how you like it, just like Mr Bond.

Garnish: 1 or 3 olives or a lemon twist

In a mixing glass filled with ice cubes, combine the gin and vermouth. Stir the drink for about 30 seconds and strain into a chilled cocktail glass. Garnish with olives or a lemon twist. And that’s it: you have your gin martini!

Tanqueray London Dry Gin Negroni

How do you ensure you make the best cocktail ever? Select the right base materials. Finding a gin-vermouth pairing is the key to a great negroni. This easy-to-make and refreshing drink is believed to have been invented in Florence by an Italian who demanded that his bartender replace the club soda in his Americano with gin. Once you find a pairing that suits you best, write it down, memorise it, and request it at your favourite bar. Or just keep making it at home!

30ml Tanqueray London Dry Gin

Add all ingredients to a mixing glass full of ice. Stir the ingredients to dilute. With a strainer, pour it into a chilled rocks glass with fresh ice. And finally, garnish the drink with an orange slice.

Tanqueray London Dry Gin Negroni

Gimlet

The gimlet became popular in the 1950s. Some say that the name gimlet comes from the famous Surgeon Admiral Sir Thomas Gimlette, who started serving it to sailors to prevent scurvy. If you are not a fan of strong drinks, add a splash of soda to mellow out the flavours in this cocktail. It will still taste just as good!

1 tablespoon pure maple syrup

Splash of soda water (optional)

Add the gin, lime juice, and maple syrup to a cocktail shaker. Fill it with ice and shake till it’s chilled. Then strain it into a glass and top it up with a splash of soda, if required. Garnish with a lime wheel and enjoy.

French 75

In the early 20th century during WW1, The French 75, was named after the French 75-mm field gun, the Canon de 75 modele 1897, also known as the Soixante-Quinze (seventy five). During that time, it was believed to be the symbol of hope in the battle against Germany. A seemingly refreshing and citrusy drink, this cocktail with gin and Champagne packs a punch and was probably named so for its ability to knock a drinker out!

22ml of fresh lemon juice

60ml to 177ml Champagne (enough to top the glass)

Fill a cocktail shaker with ice. Pour in the gin, lemon juice and simple syrup. Shake it for about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne.

Twist a lemon peel and hold it for a few seconds for it to retain its shape. Garnish your glass with the lemon twist, and enjoy your French 75.

Roku Sour

Apart from the gin, this Japanese-inspired cocktail has something unusual that would absolutely make you want to try it: matcha. An ingredient that is not used in cocktails often but when added, it elevates the taste, just like this one.

Add the egg whites to the shaker and shake to aerate. Add gin and matcha tea and shake. Strain into a chilled martini glass and garnish with a yuzu wheel.

The Roku Sour

Tom Collins

There are many theories around the origin of this drink, however this is the most interesting: this drink is believed to be named after the Tom Collins Hoax of 1874. The story goes something like this: Tom Collins was a loud and boisterous man who was known to sit at an inn and talk harshly of almost everyone he’d met. Fortunately for those who fell victim to Collins’ wrath, they had friends who would immediately let them know of all the profanity directed towards them. The victim was then encouraged to find Collins and confront him. However, when the victim went to the inn where Collins was meant to be, he was nowhere to be found (because Tom Collins did not exist!). It was then that those desperately looking for their revenge would ask at the bar for Tom Collins, and instead receive the sour, tangy cocktail!

Add the squeezed lemon juice, sugar and gin to a highball glass and stir. Then add plenty of ice and stir again. Top the drink with soda and stir. Garnish it with a lemon wedge and there you have it: a perfect Tom Collins.


20 best Limoncello cocktails

Lemon is one of the most used cocktail ingredients, so it stands to reason that a liqueur flavoured with prized Italian Amalfi coast lemons should be part of a bartenders' palette. Limoncello liqueur has a concentrated zesty freshness which enlivens cocktails, parring well with flavours such as basil, honey, agave and tea.

Yellow Belly
With: Citrus vodka, limoncello, lemon juice and sugar syrup.
We say: Lemon, lemon and lemon, but well-balanced, refreshing and tasty. A great early summer's evening cocktail.

Yellow Negroni
With: Pisco, limoncello, gentian, Yellow Chartreuse and bianco vermouth.
We say: As the name suggests, this pisco based, five equal part, vivid yellow bittersweet aperitif was inspired by the classic Negroni and three of the world's most iconic yellow liqueurs: limoncello, gentian and Chartreuse Jaune.

Bon Bon
With: Vanilla vodka, limoncello, butterscotch schnapps, lemon juice and vanilla syrup.
We say: Relive your youth and the taste of those big round sweets with this sweet-n-sour lemony cocktail.

Brazuca Remedy
With: Lime juice, honey, cachaça, limoncello, Aperol, basil and egg white.
We say: Bittersweet and complex with underlying cachaça character. Perfect as an aperitivo.

Cuban Heal
With: Light rum, Cynar, limoncello, honey syrup and Peychaud's bitters.
We say: Honey-ed and initially sweet with herbal spirity rum notes adding depth.

Gennaro's Sidecar
With: Cognac, triple sec, limoncello and lemon juice.
We say: This Difford version of the established Jamie's Italian Gennaro's Sidecar is predictably boozier than the original, but retains the balance between sweet limoncello liqueur and tart lemon juice.

Italian Sun
With: White wine, limoncello, hazelnut liqueur and lemon juice.
We say: Tastes rather like a bon bon (a round, sugar coated, lemon flavoured sweet).

Lemon Meringue Pie'tini
With: Limoncello, sugar syrup, lemon juice, cream and Licor 43.
We say: Rich and syrupy base sipped through a vanilla cream topping.

Lemon Sherbet Margarita
With: Blanco tequila, limoncello, lemon juice, lemon sorbet and agave syrup.
We say: This margarita does indeed have a sherbet flavour with a lemony citrus bite.

Lemony
With: Gin, Yellow Chartreuse, limoncello and lemon juice.
We say: Lemon subtly dominates this complex, herbal drink.

Motox
With: Ginger, coriander, citrus vodka, limoncello, pineapple juice and apple liqueur.
We say: Each sip is fruity, lemon fresh and followed by a hot ginger hit.

Navigator
With: Gin, limoncello and pink grapefruit juice.
We say: This fruity, grapefruit-led drink is pleasantly bitter and sour.

Procrastination Cocktail
With: Dry gin, dry vermouth, limoncello and Green Chartreuse.
We say: A wet martini flavoured with copious amounts of limoncello liqueur (which slightly sweetens and adds surprisingly subtle lemon favours) and a dash of Chartreause which shines through.

Red Earl
With: Fresh raspberries, vodka, limoncello and sugar syrup
We say: This vodka laced, rich (but not overly sweet) raspberry cocktail is a crowd pleaser.

Red Earl (salvatore's recipe)
With: Root ginger, raspberries, vodka and limoncello.
We say: Fresh ginger adds a hint of spice which combines well with the raspberry fruit in this crowd-pleasing vodka-based cocktail.

Renaissance
With: Cognac, limoncello, sweet vermouth and peach bitters.
We say: Spirituous and bittersweet with a cleansing citrusy bite and underlying cognac complexity, this cocktail is suited to both aperitif and after-dinner occasions.

Salvatore Meets
With: Light rum, limoncello, lime juice, sugar syrup and champagne.
We say: A refreshing zesty lemon Daiquiri topped with a splash of champagne.

Sanguinello Cocktail
With: Campari, limoncello and blood orange juice.
We say: Bitter Campari notes are balanced by sweet, lemony limoncello liqueur with blood orange juice adding citrus freshness.

Spiked Arnold Palmer
With: Limoncello, cold black tea and lemon juice.
We say: Tea tannins and sour lemon balance rich limoncello liqueur in this refreshing low alcohol cocktail. Perfect for summer.

Tratto Limoncello Cocktail
With: Bourbon, limoncello, dry vermouth, orange bitters and Angostura Aromatic Bitters.
We say: Bourbon laced lemon sherbet - a bittersweet aperitif.


Not French but Italian 75 recipe

It took me opening my bottle of Malfy Limone Gin to realise the significance of the Malfy brand name. Made on the outskirts of Turin in an area best known for vermouth and liqueurs, originally it was a small batch product made by the Vergano family, who still manage the business today. Although it&rsquos now part of the US-based company Biggar & Leith, it still has all the feel of an artisan gin and I wanted to make a cocktail that summed up Italy to me. Prosecco and Lemon of course, a variation on a French 75 &ndash this is my recipe for an Italian 75 cocktail

What I discovered when I opened my bottle of Malfy Limone gin was a delicate lemon sherbet drink quite unlike any gin I&rsquove tried before. Malfy Limone is made with a mix of lemon peel from Amalfi coast and Sicilian lemons. The other botanicals, Juniper, coriander, cassia, liquorice, grapefruit peel and orange peel take a back seat. Distillation in stainless steel still under vacuum at 60 degrees ensures that the zesty flavours of the citrus elements are not lost.


Gin and vodka lemon sherbet cocktail recipe - Recipes

1 Dash of rhubarb Bitters

Add all ingredients to a shaker with ice. Shake and strain into glass. Top with tonic. Garnish with a slice of grapefruit and sprig of mint if you like.

Grated Zest of 3 Grapefruits

10 oz of grapefruit juice

Stir Zests into sugar and leave to infuse for 20 min. Add in the juice ans stir slowly until all sugar is dissolved. Fine Strain.

Rhubarb G&T

4 Dash of Angostura Bitters

Pour tonic into glass. Add all other ingredients into a shaker with ice. Shake and strain into glass. Garnish with a lemon swath.

Boil rhubarb in water in saucepan for 30 min. Strain through sieve and place back in sauce pan. Add sugar and cook for 5 min. Remove any froth. For every ounce of rhubarb syrup and 2 ounces of water to create cordial.

French 75

1.5 oz Death's Door Gin
0.5 oz Fresh Lemon Juice
0.75 oz Simple Syrup

Champagne to top off, lemon twist to garnish

Directions
Combine Gin, Lemon juice and Simple syrup in a shaker. Shake and strain into flute. Top with Champagne. Garnish with lemon twist.

Fall Old Fashioned

Orange Swath and Cinnamon Stick for Garnish

Fill Shaker with ice, pour in Gin, Dry Vermouth and Maple Sryup. Stir with bar spoon. Strain into rocks glass over 1 large ice cube. Drop in 2 dashes of Orange Bitters and then garnish with orange swath and cinnamon stick.

Orchard Stroll

2 oz. Death's Door Gin
1 oz. Elderflower Liqueur
Apple Cider to fill

Apple twist and Cinnamon stick

Pour Gin and Elderflower Liquer into glass over ice. Top with Apple Cider. Garnish with an Apple twist wrapped around Cinnamon stick.

Can be served hot, do not include ice and heat the Apple Cider.

Harvest Chill

1 1/2 oz. Death's Door White Whisky
1 oz. Tuaca
1 oz. Punt E Mes
2-3 dashes orange bitters

Stir all ingredients in iced shaker glass (or shake in iced shaker). Strain into chilled cocktail/martini glass. Garnish with orange peel.

Fall Old Fashioned

Orange Swath and Cinnamon Stick for Garnish

Fill Shaker with ice, pour in Gin, Dry Vermouth and Maple Sryup. Stir with bar spoon. Strain into rocks glass over 1 large ice cube. Drop in 2 dashes of Orange Bitters and then garnish with orange swath and cinnamon stick.

Homemade Irish Cream

1 1/4 oz. Death's Door White Whisky
1/2 oz. coffee liqueur
1/2 oz. crème de cacao, brown
1 oz. fresh cream

Sharply shake all ingredients in iced shaker. Strain into ice-filled old-fashioned glass. Garnish with grated nutmeg.

Rhubarb G&T

4 Dash of Angostura Bitters

Pour tonic into glass. Add all other ingredients into a shaker with ice. Shake and strain into glass. Garnish with a lemon swath.

Boil rhubarb in water in saucepan for 30 min. Strain through sieve and place back in sauce pan. Add sugar and cook for 5 min. Remove any froth. For every ounce of rhubarb syrup and 2 ounces of water to create cordial.

Harvest Mule

Copper Mug or Double Rocks Glass

2.5 oz Ginger Beer (more in the dry side)

.5 oz Fresh Lime Juice or lime slice

Apple Slice and Cinnamon Stick for Garnish

Squeeze or pour lime into glass. Fill Glass with ice, pour in Vodka and Cider. Top with Ginger Beer. Garnish with Apple slice and Cinnamon stick.

Falling Leaves

2 oz. Death's Door Vodka
1/2 oz. Tuaca
1/2 oz. Frangelico
1 1/2 oz. fresh orange juice

Shake all ingredients in iced shaker. Strain into chilled cocktail/martini glass. Garnish with blood orange peel.

Autumn in Wisconsin

2 oz. Death's Door White Whisky
3/4 oz. Tuaca
1/4 oz. Southern Comfort or Chambord

Stir all ingredients in iced shaker glass (or shake in iced shaker). Strain into chilled cocktail/martini glass. Garnish with orange peel.

Daiquiri G&T

1 Dash of rhubarb Bitters

Add all ingredients to a shaker with ice. Shake and strain into glass. Top with tonic. Garnish with a slice of grapefruit and sprig of mint if you like.

Grated Zest of 3 Grapefruits

10 oz of grapefruit juice

Stir Zests into sugar and leave to infuse for 20 min. Add in the juice ans stir slowly until all sugar is dissolved. Fine Strain.

Blood Orange Shuffle

2 oz. Death's Door Vodka
1 1/2 oz. blood orange juice/puree
1/4 - 1/2 oz. lemon juice
1/4 oz. Benedictine

Shake all ingredients in iced shaker. Strain into chilled cocktail/martini glass. Garnish with blood orange peel.

Wonder Cocoa

1oz Wondermint
.5oz Death's Door Gin
Hot Cocoa
Whipped Cream and Chocolate Shavings for Garnish

Directions
Pour Wondermint and Gin into mug. Fill mug with your favorite hot chocolate, then top with whipped cream and chocolate shavings.

Blackberry Lemon G&T

Highball Glass or Glass of your choice

Directions
Combine blackberries, mint leaves, lemon juice and simple syrup in a highball glass ans Muddle. Fill glass with ice. Add gin and stir. Top with tonic, Garnish with mint and blackberry.

Wondermint Grasshopper

1 oz Wondermint
0.5 oz Green Creme de Menthe
0.5 oz White Creme de Cacao
2 oz Heavy Creme
Mint sprig and ground nutmeg for garnish

Directions
Combine all ingredients in shaker with ice. Shake viqorously and strain into a chilled cocktail glass. Garnish with mint sprig and ground nutmeg.

Ginger Gin & Tonic

1.5 oz Death's Door Gin
.75 Ginger Liqueur
Juice from 1/2 a lemon
Tonic Water

Directions
Combine Gin, Ginger Liqueur and Lemon Juice in glass. Fill glass with 2/3 ice. Top with Tonic. Garnish with orange slice.

Mint Raspberry Vodka Mojito

Handful fresh mint leaves
3 whole fresh raspberries
Juice of 1 lime
2 teaspoons sugar
Ice
1.5 oz of Death's Door Vodka
Splash club soda

Directions
In a highball glass, muddle the mint, raspberries, lime juice and sugar. Fill a cocktail shaker with ice add the vodka and shake for 15 seconds. Pour into the glass and top with the club soda.

UBoat

3/4 oz Wondermint Schnapps Liqueur
3/4 oz Fernet-Branca

Perfect Serve Gin & Tonic

1.5 oz Death's Door Gin
Tonic to fill
Orange and Mint for garnish

Directions
Fill glass with ice. Pour in Death's Door Gin, top with tonic to fill. Garnish with orange slice and expressed mint leaf.

Mint Mule

1 1/2 oz Wondermint Schnapps Liqueur
1/2 oz lime juice, ginger beer

Fill a mug or rocks glass with ice. Build cocktail in the glass and stir. Garnish with a mint sprig.

French 75

1.5 oz Death's Door Gin
0.5 oz Fresh Lemon Juice
0.75 oz Simple Syrup

Champagne to top off, lemon twist to garnish

Directions
Combine Gin, Lemon juice and Simple syrup in a shaker. Shake and strain into flute. Top with Champagne. Garnish with lemon twist.

Orchard Stroll

2 oz. Death's Door Gin
1 oz. Elderflower Liqueur
Apple Cider to fill

Apple twist and Cinnamon stick

Pour Gin and Elderflower Liquer into glass over ice. Top with Apple Cider. Garnish with an Apple twist wrapped around Cinnamon stick.

Can be served hot, do not include ice and heat the Apple Cider.

The Wisco 75

1.5 oz Death's Door Gin
0.5 Fresh Pink Grapefruit Juice
1Tbsp Lemon/Lime/Grapefruit Oleo Saccharum
Pink Champagne

Directions
Combine first three ingredients into an ice-filled shaker. Shake then fine strain into a chilled flute and top with Pink Champagne.

Death's Door Rouge

1 oz. Death's Door Gin
1 oz. pomegranate liqueur
1 oz. red wine, dry
2 tsp. fresh orange juice

Shake all ingredients in iced cocktail shaker. Strain into chilled cocktail/martini glass and garnish with orange twist.

Crimson Flourish

1 oz. Death's Door Gin
1 oz. fresh Blood Orange Juice
1/2 oz. Cherry Brandy
3/4 oz. fresh lemon juice

Shake all ingredients in iced cocktail shaker. Strain into chilled cocktail/martini glass and garnish with blood orange slice.

Corpse Reviver

From Stephen Cole at The Violet Hour, Chicago, Illinois

3/4 oz. Death's Door Gin
3/4 oz. Lillet Blonde
3/4 oz. Cointreau
3/4 oz. fresh lemon juice
Absinthe

Add all ingredients except absinthe to an ice filled shaker. Shake in a frenzied but direct fashion. Strain into a chilled coupe glass rinsed with absinthe. Garnish with a lemon ribbon.


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Strawberry, Lemon, and Basil Sherbet

When I posted this Lime Sherbet yesterday I promised another variation on the sherbet theme today for the Food Network’s #SummerSoiree series. Being a woman of my word, this Strawberry, Lemon and Basil Sherbet is here!

So different from the lime as the strawberries really are front and center and the flavors of lemon and basil accentuate it but don’t overpower the berry flavor in any way. If I had to choose a favorite of the two, I really could not. This is definitely one of those two scoop experiences…I’ll have one of each please.

One thing I did want to do? Play with the ingredients just a bit. Where I loved the half and half in the Lime Sherbet, I thought I would cut the fat in this one just a bit and see if the overall result was dramatically different. The good news? Still terrific.

I made this sherbet using a combination of half and half and two percent milk so I’m still not in the 2-3% milk-fat camp of true sherbet but the fat content is now hovering at 6% and it still has a nice creamy feel to it. This might be a good place to stay lower in fat but not so much that the texture is compromised. I don’t want ice milk I want something that is closer to what we expect from ice cream.

I planted 6 basil plants in pots this year. Oh my basil. I have enough basil I simply can not keep up with it. I’ve got pesto made and using basil daily in eggs or sandwiches or marinades and I’ve giving away huge handfuls and yet it’s still so abundant.

You never know maybe I’ll do my own little veggie stand out front selling basil, rosemary and thyme…my three runaway herbs this year. Of course the HOA won’t allow that so Shhhh…let’s not tell OK? But seriously I’m constantly looking for places to add basil so my first idea of a Strawberry Lemon Sherbet was soon modified and trust me it is good. Subtle but so good.

Hmm, what shall I do next? Honey Lavender sherbet maybe? Or a variation on that them with Maple Thyme? I better get that ice cream bowl back in the freezer it’s going to be a busy week! Which reminds me. I have a one and a half quart size ice cream maker from Cuisinart. If you know the new fangled machines out there today, a bowl is frozen that has a liquid ingredient inside the walls of the bowl that keep it cold eliminating the need for salt and ice as in years past.

Well…these sherbets are frozen so quickly that I have found I can actually get two rounds with the freezer container before refreezing it. The 2nd time around might take a bit longer but the results are still great. So yes I can do two in one day and doggone it I will! But for now? This one is calling my name. Loudly.


Earl Grey and tonic

Earl Grey is a quintessentially English flavour, and in chilled guise it's just the ticket for a hot day. Bergamot is a great partner to the botanicals in tonic, and the lemon sings in harmony. A lawn is the best place to drink this.

For the Earl Grey tea syrup
100ml water
100ml sugar
4 tsp loose Earl Grey (or 2 tea bags)

To finish
25ml Earl Grey syrup
Tonic
1 squeeze lemon
A twist of lemon peel

Combine the water and sugar, bring to a simmer until the sugar dissolves, then remove from the heat, add the tea and leave to infuse for 10 minutes. Pour into a sterilised container, seal and store in a cool place for up to two months once opened, keep in the fridge and use within a month.

Fill a glass with ice, add the syrup and top with tonic to taste. Squeeze in a slice of lemon and stir. A twist of lemon peel is a great garnish: as you twist it over the drink, it will spray in valuable extra aromatics, I enjoy this part immensely.

Jack Adair Bevan is co-owner of The Ethicurean in Wrington, near Bristol.