Gin Tonic Sorbet

Refreshing Gin Tonic meets cooling cucumber sorbet. Everyone knows the classic Gin Tonic with cucumber or lemon slices. This is why it seemed too easy as out birthday party drink (even though we love a good Gin Tonic!) So we decided to combine ice cubs and cucumber into a cucumber sorbet. Serving this drink to your guest, you only need to scoop sorbet in their glasses and fill up with gin and tonic – magic moments happening! And if there’s sorbet left, just freeze it until the next hot summer day is coming!

R155 Gin Tonic Sorbet
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Gin Sorbet Tonic

cucumber sorbet serves about 12 glasses, all other ingredients are for 2 drinks.
8 hours


Gin Tonic

  • 12 cl gin
  • 400 ml (1.5 cups) tonic
  • cucumber slices


  • 2 cucumbers (approx. 700 g, 25 oz)
  • 100 g (0.5 cup) brown sugar
  • 125 ml (0.5 cup) water
  • 100 ml (0.4 cup) tonic
  • 1 lemon (juice)
  • 1 can chickpeas (400 g, 14 oz)
  • 1 tbsp baking powder
  • 100 g (0.8 cup) powdered sugar


  1. Stir brown sugar in water in small saucepan, bring to boil and keep simmering for approx. 10 minutes on low-medium heat, until sugar is dissolved. Afterwards set aside and allow to cool down.
  2. Peel and roughly chop cucumber. Using a hand blender, purée until smooth. If you still find cucumber seeds in there, just pass everything through a sieve in order to filter them out. Add 3 tbsp of lemon juice, tonic and your homemade sugar syrup and stir well.
  3. Transfer the mixture to an ice-proof container and freeze for at least 5 hours.
  4. Drain a can of chickpeas but keep water in a bowl. Add baking powder and beat chickpea water for several minutes on high level with a hand mixer with beaters , until stiff and shiny. Add powdered sugar and juice of 1/2 lemon and beat again for 2 – 3 minutes. If the mass is still tasting too much of chickpeas, add some more sugar or lemon juice to taste.
  5. Take out sorbet from the freezer. It should be icy already. Using a sharp utensil, e.g a fork, pick sorbet carefully, so the ice is cracking. Stir in aquafaba until combined. Afterwards freeze again for at least 3 hours.
  6. For serving, add one scoop of cucumber tonic sorbet in a glas and fill up with gin and tonic. Garnish with slices of cucumber!
R155 Gin Tonic Sorbet
R155 Gin Tonic Sorbet
R155 Gin Tonic Sorbet
R155 Gin Tonic Sorbet

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