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We may be stating the obvious here, but it's definitely ice cream weather. It's also gin and tonic weather. And holy balls it's too hot to do anything weather. Thankfully our friends at Coolhaus, who just celebrated their 5-year anniversary, shared a recipe from their new cookbook that will help you beat the heat in boozy glory.
Co-founders Natasha Case and Freya Estreller's new book, simply titled "Coolhaus Ice Cream Book" is chock full of recipes for ice cream sandwiches, gelatos, cookies, and sorbets that will make your mouth water.
The zingy and citrusy gin and tonic sorbet —which taps into what's one of the best cocktails for this heat—sounded particularly appetizing with our 100 degree heat, but it's just one of a handful of boozy options inside the cookbook. An added bonus is that it's pretty simple to make. Once you've gotten your simple syrup made, it only takes 20 minutes of active cooking time. (We suggest making the simple syrup at night when the weather cools down so that you have a cool treat for tomorrow.)
Here's how it's done:
Gin and Tonic Sorbet
*Courtesy of Houghton Mifflin Harcourt from the Coolhaus Ice Cream Book by Natasha Case and Freya Estreller with Kathleen Squires
Ingredients:
Sorbet base:
2 cups simple syrup
squeeze fresh lemon juice
pinch kosher salt
Gin and tonic sorbet ingredients:
1 1/2 cups tonic water
1/4 cup fresh lime juice
1 1/2 teaspoon juniper berry extract (available at amazon.com)
1/4 cup gin
zest of 1 lime, grated on a microplane
Method:
1. Make simple syrup: In a 4 quart saucepan, combine 2 1/4 cups sugar and 2 cups water. Bring to a boil over medium high heat, stirring until sugar is dissolved.
2. Remove from heat and chill, about 30 minutes.
3. Make your base. Combine simple syrup, 1/2 cup water, lemon juice, and salt in bowl. Stir well.
4. Combine sorbet base with tonic water, lime juice, and juniper extract in a bowl.
5. Process in an ice cream maker according to manufacturer instructions. Add gin during last 2 minutes of churning. Add zest and churn for a few seconds more.
6. Scrape into airtight storage container. Freeze for a minimum of 2 hours before serving.
