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Raspberry Gin and Tonic Ice-cream Float

Ingredients for Raspberry Gin and Tonic Ice-cream

  • 100ml water
  • 100ml Fever-Tree Mediterranean Tonic Water
  • 50g caster sugar
  • 2 punnets of raspberries
  • A couple of sprigs of fresh mint
  • 200ml double cream
  • 5 tablespoons icing sugar
  • 60ml Pinkster raspberry gin

Method for making the syrup

  • Simmer the water, tonic water and sugar together.
  • Add handful of raspberries and a sprig of mint, plus some jam if desired.
  • Leave the syrup to simmer and thicken for about 15 mins (Don't do what I did and leave it to turn back into jam!
  • Strain and then place in the fridge to cool.

Method for making the Raspberry Gin and Tonic Ice-cream

  • Whisk the double cream in a large bowl until it thickens
  • Add the gin
  • Slowly whisk in icing sugar.
  • Add 50ml of the raspberry syrup, stir until smooth.
  • Stir in a handful of chopped raspberries.
  • Pour the mixture into a lidded container and freeze overnight.

How to make a Raspberry Gin and Tonic Ice-cream Float

  • Put some raspberries and ice at the bottom of a highball glass.
  • Add about 50ml of Pinkster gin and top up with tonic.
  • Add two scoops  on top of the gin and tonic. Garnish with raspberries and mint leaves.
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