You can find the ingredients for this memorable dessert in your liquor cabinet. An added benefit: You can make it ahead and store in your feeezer.

Martin Miller’s Gin & Tonic Sorbet

2 cups sugar
2 tbsp. confections sugar
2 cups seltzer
Juice of 6 lemons, strained
2 cups of tonic
2 oz. Martin Miller’s Gin

Bring the sugars, seltzer and lemon juice to a boil, stirring occasionally. Remove from heat.  Stir in Martin Millers Gin and tonic. Refrigerate until cold, and then chill to slush stage in an ice cream/sorbet maker. Store in freezer.

If you don’t have an ice cream/sorbet maker, transfer the mix to a shallow container, put into the freezer; stir with a fork once every hour for about five hours or until you arrive at slush stage.

Garnish with a mint sprig, scoop of lemon curd or some fresh lemon zest.

Edited by Patricia D. Sherman

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