Gin and Tonic Sorbet Shooters with the refreshing Gin, lime, mint and Juniper berries for a delightful summertime treat, in frozen ‘shooter’ portions!
Gin and Tonic
Juniper berries have long been used to give Mediterranean food a distance aromatic flavor in cooking meats, sausage and slow simmered stews.
Remembering also, that juniper berries are what also give gin the distinct flavor.
To intensify the flavor of the juniper berries I have allowed them to steep in gin, using the alcohol to extract a stronger tincture and flavor of the berry.
This is also a delicious step I have taken when making my Winter Forest Creme Brulee!
Since we are limited to the amount of liquor we can use in these delightful sorbets, since a higher alcohol content will prevent the sorbet from freezing, the extra juniper flavor intensifies the subtle gin presence in the fun frozen shooters.
These little treats can be made with or without an ice cream machine.
Simply freeze the mixture until it is firm enough to scoop into little ball-shapes, placed in mini-cups and kept in the freezer until ready to ‘throw back’!
These fun shooters can also be made into jello shots, simply by adding gelatin to the mix and not freezing it.
- Small saucepan
- Ice cream maker
- Muffin tin – for freezing individual portions
- Measuring cup and spoons
- Citrus press
- Juniper berries
- Tonic water
- Fresh mint
Other Refreshing Cocktails To Love
When it’s hot out and you want something cool to sip on, there is nothing better than homemade cocktails.
You can add less alcohol than you might get in a restaurant or bar and enjoy more refreshing sip time!
- Pink Peony Colada Cocktail – with homemade peony syrup, rum, coconut milk and a shaker of ice!
- Brazilian Cachaca Coconut Cocktail – from Brazil’s own pure sugarcane Cachaca.
- Watermelon Mint Cocktail or Mocktail – with sweet, cold watermelon, vodka and lots of crushed mint.
- Frozen Strawberry Daiquiri Mocktail or Cocktail – a cold strawberry sip to enjoy all summer long.
Gin and Tonic Sorbet Shooters
- Ice-cream maker
- Muffin tin
- 1 tbsp Juniper berries crushed
- 3 Limes juice and zest
- 1/4 cup Fresh Mint finely chopped
- 1/4 cup Gin
- 12 oz Tonic water
- Place the juniper berries and mint in a container with the gin, covered. Let it set an hour, or over night.
- Place the sugar and lime juice in a saucepan and bring to a boil for about a minute. Remove from the stove, add tonic water, and strain the gin into the mixture. Chill.
- Pour into an ice cream maker, or a shallow freezable dish/pan. When sorbet is firm enough to scoop with a small spoon or melon baller, scoop little balls into mini baking paper cups (holds about 1 ½ tablespoons each).
- Work quickly, placing the cups onto a dish/pan that has been chilled. Store in closed container in freezer. Serve with a tiny wedge of lime or mint.