Recipes
Gin and cucumber sorbet
If you're looking to mark World Gin Day this weekend why not rustle up this refreshing gin and cucumber sorbet which was created by Simon Dawson of Bell's Diner in Bristol.
Gin and cucumber sorbet
(makes about 12 scoops)
200 g caster sugar
200 ml water
35 ml glucose syrup
1/2 tsp salt
Juice and zest of 1 lemon
16 mint leaves
2 cucumbers
100 ml gin (we use Beefeater)
Put the sugar, water and glucose syrup in a pan over a medium heat and bring it to the boil, stirring occasionally.
When all the sugar has dissolved, remove the pan from the heat, add the salt and lemon juice and zest and let it stand for five minutes.
Slice the mint leaves very finely and add to the syrup in the pan. Pour the mixture into a bowl, let it cool a little then cover and put it in the fridge overnight.
Peel and roughly chop the cucumber and blend in a processor until smooth. Add the pulp to the syrup mixture, strain through a fine sieve then add the gin.
Churn in an ice cream machine or pour into a shallow container and freeze, stirring with a fork from time to time to break up the ice crystals. It’ll take about 24 hours to freeze properly in a domestic freezer.
In the restaurant we serve the sorbet with a dash of frozen gin - generally Portobello Road. We also recommend it with a gimlet.
© Bell’s Diner & Bar Rooms 2014
Cranberry gin sling jellies with spiced cream
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
Sarah says: An elegant and refreshing dessert with a cheeky alcoholic kick. To make the jellies low-fat (as if you'd be worried about that at Christmas FB) top each with a scoop of vanilla frozen yogurt instead of the cream.
Prep 15 mins
Total time 20 mins, plus setting
Get ahead Make the jellies up to the end of step 3 one day ahead
6 leaves fine-leaf gelatine (Sarah used Supercook Select)
500ml cranberry juice
100g caster sugar
75ml gin
3 tbsp sweet vermouth
1 wine-mulling spice bag
1 cinnamon stick
a dash of Angostura bitters
To finish
150ml whipping cream
a pinch each of ground cinnamon, cloves
and ginger
1 tbsp icing sugar
a few fresh cranberries, tossed in caster sugar
1 Soak the gelatine leaves in cold water for 10 minutes.
2 In a pan, gently heat the cranberry juice, sugar, gin, vermouth, wine-mulling spice bag and cinnamon stick. Simmer, stirring to dissolve the sugar. Remove from the heat and add the gelatine leaves (squeezed of excess water). Stir until dissolved. Add the Angostura bitters.
3 Remove the spice bag and cinnamon stick. Pour the liquid into four glasses. Cool, cover and chill overnight.
4 Whip the cream with the spices and icing sugar. Top each jelly with the spiced cream and a cranberry or two.
Sarah is also the author of Weekend Baking and co-author of The Camper Van Cookbook and Camper Van Coast. You can find more of her recipes, posts and cooking tips on the new Sainsbury's Magazine blog Kitchen Secrets
Photo © Martin Poole
RSSLatest post
What food to pair with MalbecMost popular
.jpg)
9 great wine pairings for duck (updated)
My latest book
How to Drink without DrinkingNews and views
.jpg)
Fine Wine and Fast Food
About Fiona
About Matching Food & Wine
Work with me
