8 tbsp gin
375 ml tonic water
Zest and juice of 1 lime
1 egg white
Put the sugar and water into a saucepan and stir over a medium heat until the sugar has completely dissolved, remove from heat and allow it to cool completely.
Add the gin, tonic, the lime juice and the zest. Stir and taste and add more lime juice if you think it needs it. Chill in the fridge.
Then either churn it for 15 minutes or still-freeze it by pouring it into a food-safe plastic box and putting it in the coldest part of your freezer for an hour to an hour and a half until it forms a slush when you beat it.
At this point, beat the egg white with a fork to loosen it and combine it with the sorbet mix. Then either churn for another 10 minutes until it’s slushy, or if using the still-freeze method, repeat the freeze-and-beat step twice more at 30-60 minute intervals.
Pour into a container and freeze.