"I had a fantastic time. The farmhouse was beautiful and the experience far exceeded my expectations. Maynard and Benedict are great teachers, and Freya was great also. I would recommend this trip to all my friends and co-workers."

Sita Kacker

Walnut Grove Recipes

Gin & Tonic sorbet

Makes 600ml sorbet

  • 400ml cold water
  • 300g caster sugar
  • 300ml tonic water
  • gin to taste - around 50ml
  • juice of 2 lemons
  • 1tbsp glucose (optional)


1. Put the sugar and water into a saucepan, bring to the boil and simmer for 1 minute.

2. Add glucose and tonic water, chill in fridge until cold. 

3. When cold add the gin and lemon juice to taste. NB: don't be tempted to add too much gin because when it is frozen the flavour intensifies.

4. Transfer to an ice cream machine and churn until set. Freeze for at least 2 hours after churning, then it is ready to serve. If you do not have an ice cream machine, you can still make sorbet by putting the syrup into the freezer, and every half and hour or so, whisk it until the ice crystals are broken down, and the consistency is smooth - then put back into freezer.

5. We serve this with a strong G&T in the bottom of a shot glass, with a ball of the sorbet on top. A good party sorbet! 

Serving Suggestions

This can be made well in advance because of the fact it is frozen, however it is always worth taking homemade ice creams and sorbets (because they have no artificial softening agents) out of the freeze 10 to 20 minutes before using to allow it to reach optimum consistency. We serve this particular sorbet as a palate cleanser i.e. between the starter and the main course, however due to the fact this is such a fresh sorbet it might be a novel idea to serve it or just eat it yourself as a pre-dinner refresher in the sun!

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